Martha Collison's pretty little panna cotta are perfect for a special-occasion dessert.
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Cut open the tea bags and sprinkle the contents into a saucepan. Add the cinnamon stick, milk, cream and sugar. Heat the mixture gently over a low heat, stirring all the time, until the sugar has dissolved. Turn off the heat and allow the tea to infuse for 10 minutes.
Meanwhile, put the gelatine leaves into a small bowl, cover with cold water and allow to soften for 5 minutes.
Remove the cinnamon stick from the infused cream, then strain the mixture through a tea strainer or sieve to remove any large bits of cinnamon or tea. Drain the gelatine leaves and squeeze out the excess water, then add the leaves to the warm infused cream and stir until dissolved.
Divide the panna cotta mixture between 4 small pretty glasses or teacups. Cover and chill in the fridge for at least 2-3 hours, or until set. Remove the panna cotta from the fridge about 20 minutes beforehand, then serve with a shortbread or wafer biscuit, if liked.
As these panna cotta don’t get turned out, I like to set mine in small teacups, but you could use glasses or dishes if you prefer.
Typical values per serving when made using specific products in recipe
Energy | 1,825kJ/ 441kcals |
|---|---|
Fat | 39g |
Saturated Fat | 24g |
Carbohydrates | 18g |
Sugars | 18g |
Fibre | 0g |
Protein | 5.3g |
Salt | 0.1g |
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