Cha Yen (Thai Tea) Panna Cotta - Panasonic Cooking x AFC

Recipe courtesy of Sarah Benjamin

METHOD:

  1. Bring the double cream, sugar and Thai tea to a boil in a saucepan, then immediately take it off the heat. Cover the pan and let the mixture steep for 1 hour.
  2. Stir the milk in, then strain the tea-infused cream. Have gelatin powder soaking in 2 tablespoons of cold water to soften.
  3. Bring the cream back to a gentle simmer over a medium heat, then take it off the heat. Add gelatine to the warm cream, stirring to dissolve.
  4. Stir the milk into the cream mixture, then divide evenly among 3 serving glasses or bowls.
  5. Chill the panna cotta for at least 4 hours, until set but with a wobble.
  6. In a bowl, stir the diced strawberries with the caster sugar, and leave to macerate for at least 15 minutes, and up to 4 hours.
  7. When ready to serve, scoop some of the macerated strawberries and their juices onto the top of each panna cotta. Dot with a few cubes of Nata de coco.

 

INGREDIENTS:
Panna Cotta:

  • 1 packet Gelatin Powder (unflavoured)
  • 400ml Double Cream
  • 100ml Evaporated Milk
  • 100g Caster Sugar
  • 5tbs Thai Tea Leaves

 Toppings:

  • 100g diced strawberries
  • 1-2tsp Caster Sugar
  • ¼ cup Nata de Coco, drained