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Smoky Lapsang Souchong Panna Cotta S'moresSubmitted by:Mounds of chilled panna cotta flavored strongly with lapsang souchong and vanilla on a mosaic of warm graham crackers and a drizzle of melted dark chocolate on top. The tea made the panna cotta sweetly smoky, tinted it an appealing warm brown, and cut the richness of the cream. And the s'mores experience was excitingly reversed--the creamy, smoky element was cold and soothing, while the crackers and chocolate provided heat and texture. Prep Time: Prep: 20 minutes Chill: Several hours Serving Size: 6
Smoky Lapsang Souchong Panna Cotta S'mores In a small bowl, combine but do not stir: 1 packet unflavored gelatine (2 1/4 teaspoons) 4 Tablespoons cold water While that rests, combine in a saucepan over medium-high heat: 1 cup heavy cream 4 Tablespoons sugar 1 teaspoon vanilla extract (or one vanilla bean, split) 2-3 Tablespoons lapsang souchong tea leaves Heat gently until the mixture begins to barely simmer, then cook for 5 minutes more, stirring occasionally. The cream should take on a light brown color from the tea as it steeps. Add the bowl of gelatine and water and stir for about one minute until fully incorporated. Strain out the tea leaves (and vanilla bean, if using) and pour the warm mixture into ramekins, tea cups, champagne bowls (that's what I used), or whatever you have around. Chill for several hours, or overnight. To serve: Arrange graham crackers on a plate and microwave for 15 seconds. Briefly dip the chilled panna cotta mold into very hot water (no more than 10 seconds, or the contents will become a melted puddle) and then invert over the graham crackers. Note: If you're worried about turning the molds out onto a plate, they could be served as is, in little cups for your guests to dig into. Drizzle melted dark chocolate or hot fudge on top, and crumble 1/8 of a graham cracker for decoration. Serve immediately. |
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