Cinnamon and Blackberry Herbal Tea Panna Cotta
Cinnamon and Blackberry Herbal Tea Panna Cotta
Rated 5.0 stars by 1 users
Category
Desserts
Servings
5 ramekins
This delicious cinnamon & blackberry panna cotta was created by Johnson & Wales University - Victoria De Los Santos, Student and Christine Zonfrilli, Bakery Commissary Supervisor.
Bigelow Tea
Ingredients
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1 envelope unflavored gelatin (about 1 tablespoon)
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2 tablespoons cold water
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2 cups heavy cream
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1 cup half and half
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1/3 cup sugar
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1 bag of Bigelow Cinnamon & Blackberry Herbal Tea
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1 pint of blackberries (2 cups) plus extra for garnish
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3 tablespoons of sugar
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1/4 tsp. lemon juice
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1 bag of Bigelow Cinnamon & Blackberry Herbal Tea
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1 cup of heavy whipping cream
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1 tbsp. sugar
Panna Cotta Ingredients
Blackberry Sauce Ingredients
Tea Infused whipping cream ingredients
Directions
In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften.
Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
In a large saucepan bring cream, half and half, sugar, and whole bag of tea just to a boil over moderately high heat, stirring.
Remove pan from heat and pour through a fine mesh strainer to remove tea bag and any tea that may have become loose.
Stir in gelatin mixture.
Divide cream mixture among 5, 1/2-cup ramekins and cool to room temperature.
Chill ramekins, covered, at least 4 hours or overnight.
To make blackberry sauce, puree the berries in a food processor and push through a fine mesh sieve to remove seeds.
Whisk in the sugar and lemon juice, mixing until the sugar dissolves.
Taste for sweetness and adjust if necessary.
For Tea infused whipped cream, put heavy whipping cream and a whole bag of tea in a pot and heat just until simmered.
Remove from heat, pour through strainer to remove tea bag and any tea that may have become loose.
Let it come to room temperature than cover and refrigerate for 2-3 hours or overnight.
Whip the cream and sugar together until desired consistency.
To assemble: Spoon 1 ½ tsp. blackberry sauce over panna cotta and swirl ramekin around until sauce reaches the edge. Pipe a rosette of the whipped cream in the center over the sauce.
Garnish with mint (if desired) and fresh blackberries and enjoy!