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Black Orchid Tea Panna Cotta

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 6 hr(s) 30 mins
Serves: 8
Two ramekins of Black Orchid Tea panna cotta topped with Basque cherry jam

The subtle vanilla notes of Mariage Frères Black Orchid Tea are enhanced and take center stage in this simple, yet elegant dessert. Luscious and velvety smooth, this panna cotta (Italian for "cooked cream") can be enjoyed on its own, but we love the hit of sweet-tartness that Basque cherry jam brings to the equation when added as a finishing touch. 

Note, this recipe makes eight 1/2-cup servings. This soft, supple panna cotta is best enjoyed from the container in which it is set and chilled.  

Ingredients

Instructions

Place all ingredients except gelatin sheets and cherry jam in a small saucepan, stir well to combine. Set the pan over low heat, bringing the mixture up to 180° (do not let simmer or boil), then turn off heat and let steep for 20 minutes. 

While the mixture steeps, cut gelatin sheets in half and cover well with cold water in a small bowl. 

After 20 minutes, turn the heat back on under your saucepan and bring the mixture back up to 180°, stirring well. 

Remove softened gelatin from cold water, squeezing out excess water. Place gelatin into saucepan and turn off heat. Stir gelatin into tea and milk mixture, making sure it is completely dissolved. 

Strain the contents of saucepan through a fine mesh strainer placed over a large container with a spout. Cover the mixture with a sheet of plastic wrap, letting the plastic rest on the surface of the panna cotta so a skin doesn't form. Let it to room temperature, then pour the mixture into your desired serving containers, then refrigerate to chill. 

Refrigerate for at least 5 hours or overnight, until the panna cotta is set. 

Serve with a dollop of La Maison du Piment Sweet Basque Cherry Jam.