Easter Bun Tea Infused Pannacotta with Spiced Plums
Easter Bun Tea
For the pannacotta:
Light olive oil
1 ½ cup milk
1 tbsp unflavoured gelatine (powdered)
1 ½ cup pouring cream
For the spiced plums:
1 cup water
3 plums (halved)
How to Cook
Note: 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.
1. Lightly oil six 125ml ramekins (or the equivalent moulds) and wipe out any excess oil.
2. In a small saucepan, gently warm 1 cup of milk with the Easter Bun Tea. Once just warm, remove from heat and set aside for at least an hour to infuse, then strain and discard tea leaves.
3. Pour the remaining ½ cup milk into a separate, larger saucepan and sprinkle the gelatine powder over the surface to “bloom” for 3 to 5 min.
4. Gently heat the milk/gelatine until gelatine is just dissolved – 1 to 2 min., – then add sugar and the tea infused milk. Stir for a few minutes to make sure sugar and gelatine are completely dissolved, but making sure milk’s temperature is still low. You can check that there are no granules remaining by looking at it over the back of a spoon, or by rubbing a little through your fingers and making sure it’s silky smooth.
5. Add cream and stir through until well combined.
6. Remove from heat and let the pan sit in some cold water in your sink for a few minutes, while you continue to gently stir.
7. Pour into ramekins, cover and refrigerate for at least 4 hours.
8. For the spiced plums: Put all the ingredients in a saucepan with the plum halves face down. Bring to the boil; and when then bubbles start to thicken and the plums start to soften, remove from heat. This should only take about 5- 10 min. Set aside to cool, then refrigerate.
9. When ready to serve, run a thin knife around the edge of the ramekin and gently invert over a chilled serving plate.
10. Decorate with your spiced plum halves and pour a little extra syrup over the top.
Instead of using ramekins, you can make up the pannacottas 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 pannacotta to set.
Alternatively, both Morello cherries and blackberries are very suitable fruits to compliment the Easter Bun Tea flavour.