Advent Tea Jelly & Vanilla Bean Panna Cotta Bundt
Medium
8+hrs
8
Gluten Free
Advent Tea Jelly & Vanilla Bean Panna Cotta Bundt
Servings
8
Cook Time
25 minutes
Recipe note: This recipe is made in 2 parts. A jelly component and a vanilla bean panna cotta component. It has been designed to be set in a 2-litre capacity non-stick bundt-style tin, but can beset and served in individual ramekins or vintage style cocktail glasses, if desired.
You will need cooking spray to make the bundt tin non-stick.
Best made the day before serving to allow for adequate setting time.
Ingredients
- 1 litre clear apple juice
- 4 tbsp Gewürzhaus Advent Christmas Tea
- 2 tbsp gelatine powder
- 100ml freshly boiled water
- 2 ½ cups full cream milk
- 2 ½ cups cream
- ¼ cup (50g) Gewürzhaus Vanilla Bean Sugar
- ¾ cup (150g) caster sugar
- 100ml freshly boiled water
- 2 tbsp gelatine powder
For the Jelly
For the Vanilla Bean Panna Cotta
Directions
To Make the Jelly Component
- To make the jelly, bring 500ml of the apple juice and the Advent Christmas Tea to a boil in a saucepan on medium heat. Lower the temperature and simmer for 4–5 minutes. Remove from heat and allow to cool slightly.
- Meanwhile, in a small bowl add 100ml boiling water and sprinkle 2 tbsp of gelatine powder over the top. Whisk thoroughly to dissolve the gelatine and allow to sit for a few minutes. Combine gelatine and brewed juice.
- Strain juice mixture through a sieve into a large jug and add the remaining apple juice, combining thoroughly. Allow to cool for 10 minutes.
- Thoroughly spray your bundt tin with a light cooking oil spray. Pour the jelly mixture into the bundt tin and set in the fridge for at least 4 hours.
To Make the Vanilla Bean Panna Cotta Component
- After the jelly has set for at least 3 hours you can begin the panna cotta.
- In a medium saucepan combine the milk, cream, Vanilla Bean Sugar and caster sugar. Place on medium heat and stir until the sugar has dissolved and the milk is hot but not boiling. Remove from heat.
- In a small bowl, add 100ml boiling water and sprinkle 2 tbsp of gelatine powder over. Whisk to dissolve and allow to sit for a few minutes.
- Thoroughly combine gelatine mixture and cream mixture.
Allow panna cotta mixture to cool for 30 minutes. Make sure the jelly feels firm and that it has set before pouring the panna cotta on top. Transfer to the fridge to set for at least 4 hours.
When ready to serve, dunk the bundt tin in warm water for 10 seconds to help loosen mixture. With your plate/cake stand over the base of the bundt tin, flip it over. Gently tap with a spoon. You may need to dunk it in warm water again to loosen it.
