Panna cotta is pretty quick and easy to make (bar setting time) and it’s always sure to impress. It can be such an elegant dessert.
Darjeeling has a much more complex flavour than your average cup of Rosie Lea and it works really well paired with rich buttery caramel and fruity pears. It’s also Mr Colonial Cravings’ favourite brew, seriously, he talks about it like it’s vintage wine. Is there a tea equivalent of a sommelier? If there is I think that may be his dream job.
These panna cottas will take you about 20 minutes to make and then you can just leave them in the fridge until you need them. You can either serve this in ramekins or glasses, or if you’re feeling brave set them in moulds and turn them out onto plates before serving.
250ml double cream
2 tbsp darjeeling tea leaves
2 tbsp sugar
1 tsp vanilla paste/1 pod
3 gelatin leaves
2 ripe but firm pears (red skinned ones look pretty)
1/4 tsp ground cardamom
Combine the milk, cream and tea in a small saucepan and gently heat it but don’t allow it to boil. When the mixture is hot remove it from the heat let it steep for 15 minutes.
Put the gelatin leaves in a small dish of water and set aside to soften. Strain the cream mixture through a fine sieve and rinse the pan to remove any stray tea leaves. Return the infused cream to the pan, add the sugar and vanilla and heat it, but still don’t let it boil.
Remove the pan from the heat, squeeze the excess water from the gelatin and dissolve this in the hot cream mixture. Stir well and divide between your moulds, ramekins or glasses. Put the panna cotta in the fridge for several hours to set.
Wash and core the pears and thinly slice them. Melt the butter in a frying pan, add the pear slices and the cardamom. Gently fry them over a low heat until they start to feel tender, turning them occasionally. Sprinkle over the sugar and keep turning the pears until the sugar starts to caramelize and the pears become golden and coated. Let the pears cool a little before serving alongside the panna cotta.