It might come as a surprise to begin with, but milky, creamy flavours work really well with our hero of the month, Green Jasmine. So we came up with the idea of using this delicately floral, crisp tea in a well-known Italian classic: Panna Cotta (which literally means “cooked cream” and it’s as easy to make as it sounds!). Pantry chef Laura’s recipe has exactly the right consistency and perfect wobble, and the soothing flavour of Jasmine gives it a delicately floral twist that is simply stunning!
- 500ml full fat milk
- 250ml double cream
- 2 tbsp Lahloo Green Jasmine
- 90g sugar
- 7g leaf gelatine
Place the milk and double cream in a pan. Add the loose tea to it and bring to a simmering boil. Remove from the heat. Cover with cling film and let it cool overnight. Strain in the morning.
Place the gelatine in a different pan, cover with cold water and leave to the side for a few minutes.
Meanwhile, add sugar to the milk and cream and bring to the boil.
Take the gelatine out and squeeze off any excess water. Place it in a separate bowl.
Pour the hot liquid over the gelatine, whisking constantly.
Strain into a jug. Set to one side until cool at room temperature, whisking now and then. Pour it into ramekins or molds.
Leave overnight or at least six hours until set.
To serve, dip the base of the ramekin briefly in boiling water and turn onto a plate. Enjoy!