Serves: 6 Preparation time: 5 minutes Cooking time: 20 minutes plus eight hours cooling
- 3 raspberry-flavoured tea bags
- 350g whole milk
- 250g double cream
- 100g unrefined caster sugar
- 6g leaves of gelatine, softened in a little cold water
Put three tea bags and the milk into a saucepan and place over a medium heat. Allow the liquid to come to a simmer then remove from the heat and allow to infuse for 15 minutes. Remove the tea bags and discard.
Weigh out 250 grams of the infused milk and discard the remaining liquid.
Warm the cream, infused milk and sugar in a saucepan over a medium heat. Do not allow to boil.
Squeeze the water from the gelatine and add it to the saucepan. Remove the pan from the heat and stir until completely dissolved.
Strain the liquid through a fine sieve into a bowl above a pan of simmering water. Stir the liquid until it has thickened slightly.
Pour the liquid into six moulds and allow to set in the fridge for eight hours.
To de-mould the panna cottas, fill a small bowl with warm water, and place the container with the panna cotta in the water for approximately 10 seconds. Remove each mould from the water and place a plate on top. Turn the mould upside down and allow the panna cotta to fall from the mould.
Recipes for the other elements of the pictured dish: