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Thai Tea Panna Cotta

Red Wolfe TeaChef Level 3

Since Thai Tea goes so well cold with milk, it only made sense to put it into Italian milk jello. Mine may be a little ugly, but the taste is undeniably good.

15 m 4


  • 1 cup heavy cream
  • ½ cup milk
  • ¼ cup sugar
  • 2 ½ tbsp cold water
  • 1 ½ tsp gelatin powder
  • 2 tsp pure vanilla bean paste or extract
  • 1 tbsp thai tea leaves


Sprinkle gelatin powder over cold water in a heat-proof, ceramic mug and let stand for 5 minutes. Place some hot water in a saucepan, and place the cup in the pot. The water should come up about halfway on the mug. Gently stir the gelatin mixture to dissolve the gelatin. The gelatin should not be grainy and should turn clear. Add cream, milk, tea, and sugar in a small saucepan. Heat gently over low to medium heat for 10-12 minutes, until it just starts to simmer, not boiling. Stir occasionally as it starts to heat, and more frequently as it gets closer to temperature. Remove from heat, and set aside. Add gelatin and vanilla to milk, cream and sugar and gently whisk to ensure gelatin has dissolved completely and vanilla bean paste is combined. Cool the mixture by placing the saucepan in a large bowl of cold water to reduce the temperature quickly. This will minimize separation. Lightly spray a silicone mold or ramekins with cooking spray, wiping out excess spray with paper towel. Strain and pour the mixture into the mold and set aside to cool for 10 minutes before covering with foil and transferring to the fridge. Leave in the fridge for at least 6 hours before serving. Good drizzled in a little honey, with a fruit compote, or boba.

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