Recipe courtesy of Sarah Benjamin
- 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.
- Stir the milk in, then strain the tea-infused cream. Have gelatin powder soaking in 2 tablespoons of cold water to soften.
- 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.
- Stir the milk into the cream mixture, then divide evenly among 3 serving glasses or bowls.
- Chill the panna cotta for at least 4 hours, until set but with a wobble.
- 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.
- 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.
- 1 packet Gelatin Powder (unflavoured)
- 400ml Double Cream
- 100ml Evaporated Milk
- 100g Caster Sugar
- 5tbs Thai Tea Leaves
- 100g diced strawberries
- 1-2tsp Caster Sugar
- ¼ cup Nata de Coco, drained