Earl Grey Panna Cotta Food

EARL GREY PANNA COTTA

Steps:

• In a small saucepan, sprinkle gelatin over half-and-half; let stand 1 minute. Stir in sugar and salt. Heat and stir over low heat until gelatin and sugar are completely dissolved. Remove from heat. Add tea bags; steep, covered, 10-15 minutes according to taste. Discard tea bags., Pour into six 4-oz. ramekins or custard cups coated with cooking spray. Refrigerate, covered, until set, about 5 hours. Unmold panna cotta onto plates.

VANILLA PANNA COTTA

Steps:

• Add the sheets of gelatine to a bowl of cold water and soak for 5 mins.
• Pour the milk and cream into a saucepan with the sugar and vanilla seeds (to scrape the seeds out of the pod, use the back of a knife). Stir to combine and bring to a simmer, then remove from the heat. Take the gelatine out of the cold water and squeeze out the excess, then add to the milk mixture. Stir until completely dissolved. Tip into four ramekins and place in the fridge to set for at least a couple of hours.
• To serve, turn each ramekin upside-down onto a serving plate. If the panna cotta won't drop out, carefully dip the ramekin in a bowl of warm water to loosen it. Serve with a drizzle of strawberry compote and sliced fresh strawberries.

EARL GREY - WALNUT PANNA COTTA OR CREME ANGLAISE

Steps:

• 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.