Earl Grey - Walnut Panna Cotta or Creme Anglaise
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 1⁄2 cups whole milk
- 1 cup light cream
- 1⁄2 cup sweetened condensed milk
- 1 1 ounce Amaretto or 1 ounce Frangelico
- 5 earl grey tea bags or 5 earl grey loose tea
-
Thickening
- 4 teaspoons gelatin powder (for panna cotta) or 2 large eggs
directions
- Combine first four ingredients in a medium saucepan and heat slowly to a simmer while stirring occasionally.
- As the mixture comes to a simmer, add the earl grey and remove from heat.
- Allow mixture to steep for five to six minutes.
- Strain, if using loose tea.
- If making Panna Cotta, Sprinkle gelatin on top and allow to sit for another 5-10 minutes.
- Then return to heat and bring to a simmer while stirring, remove from heat.
- If making Creme Anglaise, return pot to heat and whisk the eggs in a separate bowl.
- Add warm milk mixture to eggs slowly while whisking constantly.
- 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.
- Ladle warm panna cotta or creme anglaise into martini glasses or clear teacups.
- Chill until set.
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RECIPE SUBMITTED BY
quotPink Eyedquot J
New Brunswick, 0
<p>I've been working in foodservice for over ten years now in many different guises. I like to think that I have a very unique perspective on food since I know it from so many different angles. Ask me anything. I don't bite, unless you look like food.</p>