Recipe courtesy of Gina De Roma, The Philosopher's Spoon
The delicate and sophisticated flavor of Rishi Tea's Cinnamon Plum makes this panna cotta a superstar dessert. I like to serve this in pretty teacups with saucers. You can make these up to 48 hours before serving. - Gina De Roma (The Philosopher's Spoon)
Ingredients (serves 8):
2 cups heavy cream
2 cups whole milk
1/2 cup Fair Trade Certified organic sugar
4 tablespoons Rishi Organic Cinnamon Plum Tea
3 tablespoons cold water
1 envelope Knox Unflavored Gelatine
16 to 24 raw unsalted pistachios (about a tablespoon)
16 to 24 dried currents (pulled from the Rishi Tea)
Cinnamon Plum Syrup (recipe follows)
In a large saucepan, over medium heat, warm the cream, milk and sugar, stirring to dissolve sugar. Bring mixture just to a simmer (do not boil!) and remove from heat. Add Cinnamon Plum, stir and cover. Let steep for 10 minutes.
Meanwhile, in a medium bowl (4 quart size), add the cold water and sprinkle the gelatin evenly over the top. Let stand for 5 to 10 minutes.
Pour the infused cream mixture through a fine sieve, pushing on the tea with the back of a spoon to extract all of the cream. Discard the tea, return the cream to the pan and re-warm.
Pour the warm tea over the gelatin in the bowl. Stir well until gelatin has completely dissolved.
Divide the panna cotta mixture evenly among 8 teacups, small bowls, or ramekins. Cool to room temperature, cover each cup with plastic wrap, and chill until set (about 2 hours).
While panna cotta is chilling, make the syrup. In a small bowl combine the following:
2 tablespoons Rishi Organic Cinnamon Plum
4 teaspoons of Organic Sugar
2 tablespoons of hot water
Stir until sugar dissolves. Let steep for 5 minutes and strain syrup, discarding tea. Cover and chill until ready to serve.
Garnish each panna cotta with 2 or 3 pistachios, 2 or 3 dried currents, a drizzle of the syrup and a tiny dash or two of ground cinnamon. Enjoy!