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White Tea Peach Panna Cotta

Sue Lau
Prep Time 5 mins
Cook Time 5 mins
Chill Time 6 hrs
Course Dessert
Cuisine Italian
Servings 4


  • 1 individual white tea bag
  • 1/4 cup boiling water
  • 1-1/2 teaspoons Knox unflavored gelatine
  • 1/4 cup Torani peach flavored syrup
  • 1 cup plus 2 tablespoons heavy whipping cream
  • 6 tablespoons Dixie Crystals granulated sugar
  • 1/2 teaspoon Adams vanilla extract
  • Optional garnish: fresh sliced peaches and whipped cream


  • Assemble four half cup ramekins.
  • Bring water to a boil and steep tea bag for ten minutes; discard tea bag.
  • In a small cup, sprinkle gelatin over the Torani syrup and let stand one minute.
  • Add softened gelatin-syrup to tea and heat up (I used a microwave), stirring until the gelatin fully dissolves.
  • Place the sugar and heavy cream in a small saucepan and bring just to the boil, stirring constantly to dissolve sugar fully; remove from heat.
  • Stir in the gelatin-syrup-tea.
  • Divide mixture among ramekins and refrigerate until set (4-6 hours or overnight).
  • To serve, put ramekins into some shallow hot water coming up halfway for about three minutes.
  • Run a knife around the edge of the panna cotta, then invert onto a serving plate (same method as for serving a jello mold).
  • Serve with fresh sliced peaches and whipped cream if desired.


From the kitchen of palatablepastime.com
Keyword panna cotta