Black Tea Panna Cotta
Any loose-leaf tea works here, or use two good quality tea bags.
- 3 cups half and half
- 1 tbsp loose leaf black tea, such as English breakfast, Earl Grey or Darjeeling
- 1 pkg plain gelatin
- 2 tbsp sugar
- Fresh berries or compote, for serving
In a medium saucepan, heat the cream and tea until steaming; remove from the heat and let sit for 15 minutes to infuse the cream with the tea.
Strain and return the cream to the pot; sprinkle the gelatin overtop and let it sit for a few minutes to soften.
Turn on the heat, add the sugar and whisk until the sugar and gelatin are dissolved. Divide among ramekins or small dishes and refrigerate for 2-3 hours, or until set.