As part of my Puff Pastry Course, we learned how to make pannacotta. I've made pannacotta before but because I wanted to re-do it following Ravneet's guidance, I decided to make this batch special and added my own tweaks to their original recipe. I proudly present: the Earl Grey Pannacotta (and the crowd goes wild).
I love love love Earl Grey tea and the flavours it brings to my yard. So subtle and yet so deep and lovely, especially in desserts 🧁The result was a beautiful creamy pannacotta which wobbled like a corgi's butt (see relevant Instagram post for the wobble video). I wanted to glam this up so I added my homemade Tahini, Maple, Walnut Granola, chopped British Strawberries, and some blackberries as they are in season. Also added some sugar glitter because why not! The texture of crunchy granola and zingy fresh fruits pair very well with this lovely, soft, creamy pannacotta. Anyway, I hope you try this out and let me know if you do by posting it on Instagram and tagging us 🥰 #SezPK
Serves: 3 servings
Difficulty: Level 2 - not hard but can be tricky
Wow factor: ⭐⭐️⭐️⭐⭐
200ml double cream
67ml unsweetened almond milk
50gr caster sugar
1/2tbsp vanilla bean paste
2 earl grey tea bags, I used Crabtree & Evelyn - the better the quali-TEA (quality) the better the flavours will be, sorry to be a snob
1.5 gelatine leaves
To decorate (optional):
5 tbsp granola
6 strawberries, halved
glitter sugar if desired
In a small saucepan, tip milk, cream, earl grey tea bags and heat until simmering on very low heat. Do NOT let this boil.
In a bowl, add cold water and soak your gelatine as per packet instructions but usually for around 5 minutes.
When the milk and cream mix is simmering, the tea bags should start to diffuse. You know the tea bags have done their job when you can start smelling earl grey tea and the colour turns slightly light brown. When you are happy with the flavours, squeeze out the tea bags. Try to squeeze as much liquid as you can.
Take the saucepan off heat, then add sugar and vanilla. Mix well using a whisk. Once dissolved, pour the mixture into a mixing bowl.
The gelatine should now be ready so go ahead and squeeze out the water and toss this into the mixing bowl. Whisk over an ice bath (bigger mixing bowl filled with ice cubes and water) until it starts to thicken. You have to really be careful here because when I did this, I thought that the pannacotta looked way too thick, so I added a tiny bit more almond milk. The consistency should be luscious and not too thick or runny.
If too runny, you can always cut some gelatine leaves, soak them, pour some of the runny pannacotta mix into the saucepan and add dissolve the gelatine leaves over low heat before pouring it back into the mixing bowl.
When the consistency is just right, pour it through a sieve so it picks up any bits you might have in the mix.
Pour into your pannacotta moulds and place these babies in the fridge for 5 hours at least or preferably overnight.
When ready to plate, all you need to do is pour some hot water into a big bowl and dip the bottom of the moulds for 15-30 seconds, before turning the pannacotta upside down onto a plate to turn it out. It will need a good few powerful shakes but you'll make it! Watch youtube pannacotta videos if my instructions don't suffice.
As for plating: just be as creative as possible! All I did was add granola, fruits, and sugar glitter but you can also use herbs such as mint or other seasonal fruits.
You'll know that this was a successful pannacotta if it has that wobble it is famous for! If it doesn't wobble, you'll know next time to decrease the leaves or add more milk next time you're stirring it about. It's still going to be tasty so don't be too hard on yourself. I hope you love this as much as we loved it 😍😍
These lovely puds keep fresh in the fridge up to 3-4 days but make sure you cover it with clingfilm as it picks up fridge-smells very easily.
Post is not sponsored but I wish it was, coz we love TEA 😂