No products in the cart.
Days are still cold and tea is still on the menu. But apart from drinking, tea is amazing to incorporate on several recipes.
This is one of them, which we are sure you will find delicious. (by kitchenandsoul.com)
Ingredients: 250mL 2 % milk 1 cup; 1tbsp loose leaf Earl Grey tea; Zest of 1 lemon; 125mL 35% cream 1/2 cup; 28grams granulated sugar 2 tbsp; 1 1/4tsp Knox gelatin powder; 35grams white chocolate 1/4 cup, melted; 6pre-baked tart shells; Optional: edible dried flowershoney comb for decorating finished tarts
- Warm milk in a small saucepan with the looseleaf tea and lemon zest (heat but don’t boil). When the milk is hot, remove from the stove and let infuse 1 hour.
- Strain the tea-infused milk then place in a medium saucepan with the cream, sugar, and sprinkle the Knox gelatin overtop. Let stand 10 minutes, then heat the mixture while whisking on medium-low until the sugar and the gelatin have dissolved (I heated the mixture to 125ºF, knowing that gelatin melts at 104ºF).
- Strain the mixture into a pouring jug or a big spouted measuring cup. Let cool 30 minutes at room temperature, whisking every so often, then in the fridge (still whisking intermittently) until the panna cotta is below 100ºF.
- Meanwhile, brush the 6 pre-baked tart shells with the melted white chocolate and place on a rimmed sheet in the fridge to set.
- Pour the cooled panna cotta into the shells and refrigerate overnight to set.
For the paté sablé tart shells check the recipe or use any other paté sablé recipe of your preference.
Put the cattle on the stove to boil some water, make some tea (preferably Earl Grey to match your delicious tarts), set a beautiful table and… indulge yourself 🙂