White Tea Peach Panna Cotta
individual white tea bag
Knox unflavored gelatine
Torani peach flavored syrup
plus 2 tablespoons heavy whipping cream
Dixie Crystals granulated sugar
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