(Tieguanyin) Iron Buddha Tea Panna Cotta 鐵觀音奶凍

Last week I had dinner at Zakkushi and tried their roasted tea pudding. It was so good and I remembered I had Iron Buddha (Tieguanyin) soft ice cream when I was in Hong Kong. These two pudding are using Chinese/Japanese tea leaves as ingredients. I did Chai, Thai tea and Earl grey panna cotta before. Why not using some Chinese tea to make panna cotta this time? It should taste good.

Ingredient: Served ~30 x 2 oz cup

1/4 cup of (Tieguanyin) Iron Buddha Tea leaves (or 5 tea bags)

800ml whipping cream

200ml whole milk
1 1/2 Tbsp Gelatin (or 1 1/2 envelops of gelatine) with 4 1/2 tbsp water
1/3 cup sugar (Adjust accordingly to taste)

Directions:

1. Heat 400ml heavy cream and 200ml milk in a saucepan until simmering hot. Then add the tea bags. Turn off heat and soak tea bags. Cover the pot and let soak for 20 minutes.
2. Squeeze tea bags and take out tea bag from saucepan. Add remaining 400 whipping cream. Heat the Panna Cotta up a few minutes to warm it back up. Meanwhile, sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5-10 minutes. Microwave gelatin for 30 seconds or until all gelatin dissolved in water.
3. Place a sieve over the bowl of gelatin and strain the Panna Cotta mixture into it, stirring until the gelatin is completely mixed.
4. Divide the Panna Cotta mixture into the cups and chill them until firm, about 2-4 hours.