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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 15 |
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Pana Cotta is a delicious dessert with a creamy, smooth texture – and a beautiful presentation. Originating in Italy, pana cotta can be paired with fresh fruit, mint, vanilla…the options are endless. In my case, I chose to infuse tea into the flavor. Read more . It is subtle but there – and I think quite delicious. Ingredients:
1/3 cup skim milk |
1 packet gelatin |
2 1/2 cups heavy whipping cream |
1/2 cup sugar |
1 tablespoon vanilla lemongrass tea |
Directions:
1. Combine milk and gelatin and set aside for 10 minutes.
2. Bring your cream, tea (tightly wrapped in a tea bag, cheese cloth or sturdy paper towel) and sugar to a boil. Once to a boil, add the gelatin and milk mixture and cook for 1 minute.
3. Pour into un-greased cupcake pans (I like to use disposable individual cupcake holders) and place in the fridge. Let sit for 5 hours.
4. To serve, just flip the pana cotta out of the cupcake pan(s) and serve. To dress this up, serve with a mint leaf and raspberry as seen in the picture.
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