Recipe: Black Tea Panna Cotta

Panna cotta is one of the most forgiving and elegant desserts in the European repertoire — and it takes beautifully to the infused flavours of Ceylon tea. This version is lightly set, silky, and perfumed with the floral, slightly astringent notes of whole-leaf OP — delicious served simply with a drizzle of honey or fresh fruit.

Serves: 4 | Prep: 15 min | Set time: 4 hours

Ingredients

• 500 ml heavy cream (35% fat)
• 3 tsp CeylonBlends Whole Leaf Ceylon Black Tea (OP)
• 50 g caster sugar
• 2½ tsp (7 g) unflavoured gelatine powder
• 3 tbsp cold water
• Pinch of salt
• To serve: honey, fresh berries, or a thin lemon syrup

Instructions

1. Sprinkle gelatine over 3 tbsp cold water in a small bowl. Let it bloom for 5 minutes.
2. Heat cream and sugar in a saucepan over medium heat, stirring until sugar dissolves. Do not boil.
3. Remove from heat. Add tea leaves, cover, and steep for 5 minutes.
4. Strain cream through a fine-mesh sieve, pressing the leaves gently. Discard leaves.
5. While cream is still warm, add the bloomed gelatine and stir until fully dissolved.
6. Pour into 4 lightly oiled ramekins or glasses. Cool to room temperature, then refrigerate at least 4 hours or overnight.
7. To unmould, briefly dip the base of each ramekin in hot water and invert onto a plate. Or serve in the glass with toppings.