White Tea Peach Panna Cotta
Ingredients
- 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
Instructions
- 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.
Notes
From the kitchen of palatablepastime.com
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