TETLEY PANNA COTTA 

 Ingredients:

3/4 cup whole milk

2 cups heavy cream

1 Tetley black teabag

1/4 cup sugar

3 sheets gelatine

1/2 tsp vanilla essence

Method:

1. Lightly grease the Panna cotta mould if you’re planning to unmold them
2. Soak gelatine sheets in cold water until soft. Set aside
3. In a medium saucepan, heat milk, cream, sugar and teabag. Bring to a simmer
4. Remove from the heat. Remove teabag. Squeeze gelatine to remove excess water and add to the saucepan
5. Stir constantly until gelatine is dissolved. Add vanilla
6. Allow mixture to cool down for 10-15 minutes
7. Pour mixture evenly into prepared moulds
8. Refrigerate overnight or at least 4 hours before serving
9. To remove from old, dip the bottom of the mould into hot water for 5 seconds to loosen the Panna cotta. Slide a knife around the edge, then carefully turn over onto a serving plate