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
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:
- 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.
- 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.
- Place a sieve over the bowl of gelatin and strain the Panna Cotta mixture into it, stirring until the gelatin is completely mixed.
- Divide the Panna Cotta mixture into the cups and chill them until firm, about 2-4 hours.
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