Snack · 20 min · thai

Thai Tea Panna Cotta

Ingredients

• 1 cup Thai tea
• 1 cup Heavy cream
• 1 packet Gelatin
• 1/4 cup Condensed milk

Steps

1. Brew the Thai tea extra strong, steeping a full 5 minutes, then strain out the leaves. Chilling mutes flavor, so start bold.
2. Sprinkle the gelatin over 2 tablespoons of cold water in a small bowl and rest 5 minutes to bloom. It should look like thick applesauce.
3. Warm the cream and condensed milk in a saucepan until steaming, about 170{Q}F, but not boiling. Boiling weakens gelatin.
4. Off the heat, whisk in the bloomed gelatin and the hot brewed tea until completely dissolved, about 1 minute of whisking.
5. Strain through a fine-mesh sieve into a pouring jug to catch any undissolved bits or tea leaves.
6. Divide among 4 ramekins or small glasses and refrigerate at least 4 hours, until set with a gentle wobble when nudged.
7. Beginner tip: to unmold cleanly, run a thin knife around the edge and dip the ramekin in hot water for 5 seconds, then invert. Or simply serve in the glasses, it looks beautiful either way.

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