Lover's Leap Panna Cotta
Developed by blogger and baker Marcella DiLonardo of Modest Marce, this silky tea-infused panna cotta showcases just how easy it is to incorporate tea into your kitchen. Read below to see how DiLonardo incorporates our limited-edition Lover's Leap black tea blend to make a spoonable dessert. She encourages you to experiment with your other favorite blends when Lover's Leap is out of season.
For the Panna Cotta:
- 1 1/2 cups half & half
- 3 tsp powdered gelatin
- 1 1/2 cups heavy cream
- 2 sachets (or 2 tsp) of Lover's Leap
- 1/3 cup turbinado sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine salt
For the Shortbread Crumble:
- 1/3 cup light brown sugar, packed
- 3/4 cups all purpose flour
- 1/8 tsp fine salt
- 1/4 cup unsalted butter, room temperature
- 1/2 tsp pure vanilla extract
- 1/2 tsp lemon zest
To Make the Panna Cotta
- Lightly grease six 6 oz ramekins and set aside.
- Add half & half to a medium sauce pan. Sprinkle an even layer of gelatin powder over the top. Allow stand for 5 minutes, until the gelatin begins to soften.
- Place sauce pan over low heat and whisk in gelatin. Add the tea and sugar. Continue to stir until the sugar dissolves. Do NOT bring mixture to a boil.
- Once the gelatin and sugar are fully dissolved, remove from heat add the vanilla, salt & heavy cream. Allow mixture to stand for 10 minutes before removing the tea. Note: if using sachets, squeeze out any excess liquid from tea bags.
- Evenly divide mixture into prepared ramekins.
- Place ramekins in fridge and let chill for at least 4 hours.
- Before serving top with shortbread crumble, a splash of maple syrup and dried rose petals.
To Make the Shortbread Crumble
- While the panna cotta chills, prepare the shortbread crumble. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a bowl, add the brown sugar, flour, salt and butter. Using your hands, work in the butter until a pea sized crumb mixture is formed.
- Mix in the vanilla extract & lemon zest. Turn out onto prepared baking sheet & let chill in the fridge for 10 minutes.
- Bake for 8-10 minutes, until the crumbs are golden brown.
- Allow mixture to cool completely before topping panna cotta.