What could be better than panna cotta in a wineglass?
Anniversaries in our house mean reminding ourselves how our love has taken us around the world, while keeping us close to each other. About one year ago, my partner proposed marriage at the steps of the Basilica du Sacre Coeur in Paris. Before a cheering crowd, I said yes. We then took an overnight train to Venice and celebrated the beginning of our life together. I remember the early morning light on the buildings was golden and lovely.
Earlier this week, I decided to make a special meal, to bring a taste of our engagement back to the other side of the world. I used the vanilla bourbon tea that we bought in France, infused it into a local sweetened cream, and created an Italian panna cotta with fresh raspberries. Served in wineglasses by candlelight, it glowed with a golden hue. The panna cotta tasted as sweet as our memories, and we toasted, promising to make it again.
Tea-Infused Panna Cotta for Two
Ingredients:
2 tablespoons vanilla bourbon tea (you may also substitute your favorite tea)
3/4 cup heavy cream
1/4 cup goat’s milk
1/8 cup Imperial granulated sugar
1/2 teaspoon of vanilla extract
1 heaping teaspoon powdered gelatin
1 1/2 tablespoons cold water
Instructions:
1. Place tea into an infuser or a cheesecloth satchet. Mix together the heavy cream and the goat’s milk. Place in microwave on low or in a saucepan over low heat until the cream mixture is very warm. Add the tea into the cream mixture and let seep for 30 minutes. Remove the tea once the cream is fragrant and a light golden hue.
2. Reheat the goat’s milk, heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
3.
Sprinkle the gelatin over the cold water in a small bowl and let stand for 5 to 10 minutes.
4. Pour the panna cotta mixture over the gelatin mixture. Stir until the gelatin is dissolved.
5. Place the panna cotta mixture into 2 wine goblets, then chill them until firm. Make sure the cups remain level while chilling. Wait at least two hours, garnish with fresh raspberries, and serve.
