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    You are in: Home / Recipes / Earl Grey - Walnut Panna Cotta or Creme Anglaise Recipe
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    Earl Grey - Walnut Panna Cotta or Creme Anglaise

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    "Pink Eyed" Jim Cortina's Note:

    I love Panna Cotta, I love Earl Grey Tea. I love walnuts. This has the flavors of all three. I added instructions to make a Creme Anglaise out of this if you don't have gelatin.

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    Units: US | Metric



    1. 1
      Combine first four ingredients in a medium saucepan and heat slowly to a simmer while stirring occasionally.
    2. 2
      As the mixture comes to a simmer, add the earl grey and remove from heat.
    3. 3
      Allow mixture to steep for five to six minutes.
    4. 4
      Strain, if using loose tea.
    5. 5
      If making Panna Cotta, Sprinkle gelatin on top and allow to sit for another 5-10 minutes.
    6. 6
      Then return to heat and bring to a simmer while stirring, remove from heat.
    7. 7
      If making Creme Anglaise, return pot to heat and whisk the eggs in a separate bowl.
    8. 8
      Add warm milk mixture to eggs slowly while whisking constantly.
    9. 9
      Continue adding more and more warm liquid while whisking until the egg/milk mixture is hot to the touch, then dump the mixture back in the pot of remaining milk mixture, heat to a simmer and creme coats the back of a spoon, remove from heat.
    10. 10
      Ladle warm panna cotta or creme anglaise into martini glasses or clear teacups.
    11. 11
      Chill until set.

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    Nutritional Facts for Earl Grey - Walnut Panna Cotta or Creme Anglaise

    Serving Size: 1 (192 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 302.5
    Calories from Fat 161
    Total Fat 17.8 g
    Saturated Fat 11.0 g
    Cholesterol 61.7 mg
    Sodium 113.7 mg
    Total Carbohydrate 27.1 g
    Dietary Fiber 0.0 g
    Sugars 25.7 g
    Protein 9.5 g

    The following items or measurements are not included:

    walnut liqueur

    tea bags

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