Lightly oil six 125ml ramekins and wipe out any excess oil.
In a saucepan, gently warm 1 cup of milk mixed with the Easter Bun Tea. Once warm, remove from heat and set aside for at least an hour to infuse. Strain and discard tea leaves.
Pour the remaining 1/2 cup of milk into a separate, larger saucepan and sprinkle the gelatine powder over the surface to “bloom” for 3-5 minutes.
Gently heat the milk and gelatine until gelatine is just dissolved (1-2 minutes). Add sugar and tea-infused milk. Stir for a few minutes, to make sure sugar and gelatine are completely dissolved, ensuring the milk’s temperature remains low. Check that there are no granules remaining by looking at it over the back of a spoon.
Add cream and stir through until well combined.
Remove from heat and let the pan sit in cold water in your sink for 2-3 minutes, while you continue to stir.
Pour into ramekins, cover and refrigerate for at least 4 hours.
For the spiced plums
Preheat the oven to 180ºC. Place the plum halves face down in a baking dish and pour enough water to cover approximately 1cm of the plums. Sprinkle over sugar and spice.
Bake for 30 minutes or until softened. Set aside to cool.
When ready to serve, run a thin knife around the edge of the ramekin and gently invert over a chilled serving plate.
Decorate with spiced plum halves and drizzle syrup over the top.
Instead of using ramekins, you can make up the panna cottas in individual glasses and serve with the fruit and syrup poured on top. If you are serving like this, you only need to wait an hour for the panna cotta to set.
Throughout this recipe, never let the milk or cream boil. You should be able to hold your finger in the mixture for a few seconds at any time. If you cannot, then the mixture is too hot.
If you don't have plums readily available, then alternatively, both Morello cherries and blackberries are very suitable fruits to complement the Easter Bun Tea flavour.