Lemon & Honey Camomile infused panacotta

Servings 6
Preparation Time 10 mins
Cooking Time 60 mins

3-4 Lemon, Honey & Camomile Ti Ora tea bags 
200mls Cream
400mls Milk
¼ cup caster sugar
3 tsp powdered gelatine
2 Tbs cold water

  1. To ‘bloom’ your gelatine pour 2 Tbs cold water in a small bowl, sprinkle the gelatine over the water and leave it to sit.
  2. Place cream, milk, sugar & tea bags in a medium sized saucepan.  Heat over a medium heat until the caster sugar has dissolved. Once sugar has dissolved, and the milk and cream are steaming remove from the heat.
  3. Leave the cream and milk mixture for 5-10 minutes to infuse with the Ti Ora tea.
  4. Remove tea bags and add the dissolved gelatine to the milk mixture. Using a stick blender or hand beaters, blend for 1-2 minutes so the gelatine is fully incorporated.
  5. Strain through a sieve into a medium sized bowl for a smooth consistency, and leave it to sit until it has cooled to room temperature.
  6. Once mixture has reached room temperature give it another short burst with the stick mixer or hand blender, to ensure the gelatine has fully incorporated. Divide mixture between 6 glasses or plastic moulds and place in the fridge for at least 4 hours or overnight until  fully set, and the panacotta has a slight wobble.
  7. Serve panacotta with a hot brew of Ti Ora tea.

NB: It is important to let the mixture cool to room temperature before it is poured into the glasses or mould and placed in the fridge, otherwise the mixture could separate.