I have been thinking about panna cotta with Earl Grey tea ever since I went to the Hothouse Café at the Medicine Garden a couple of weeks ago, they had this on the menu
but it wasn’t quite ready to serve. Curiosity got the better of me, so here is my version – it includes lavender and is a bit of a grown-up dessert with a sophisticated twist.
Place 8 ramekins on a tray that will fit in your fridge. Pour 400ml semi-skimmed milk and 600ml double cream into a saucepan.Add dessertspoon spoon of culinary lavender
and bring gently to the boil with 3 dessertspoons of honey – use lavender honey if you have it. Meanwhile, place 5 leaves of gelatine in a bowl of water and soak for 5 minutes.
Once the cream mixture has come up to the boil, remove the pan from the heat. Remove the gelatine from the water, whisk into the hot cream and add 3 Earl Grey tea bags. Allow the tea bags to infuse for about 10 minutes, then remove them from the cream mixture, squeezing gently to extract the flavour.
Pour the cream mixture through a fine-mesh sieve into a large pouring jug. Pour the mixture evenly between the ramekins, allow to cool slightly, then cover the tray in cling wrap. Chill overnight or until set in the fridge.
You can serve these in the ramekins but I prefer to turn them out and garnish with some fresh berries, a drizzle of honey and a sprig of fresh lavender.