Prep 5 mins
Cook 25 mins
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.
- 354.88 ml whole milk
- 236.59 ml light cream
- 118.29 ml sweetened condensed milk
- 28.34 g walnut liqueur or 28.34 g Amaretto or 28.34 g Frangelico
- 5 earl grey tea bags or 5 earl grey loose tea
- 19.71 ml gelatin powder (for panna cotta) or 2 large eggs
- 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.