1 tablespoon (15 ml) gelatin
2 tablespoons (30 ml) cold water.
1 1/4 cups (310 ml) light (20%) or heavy (36%) cream.
2 tablespoons (30 ml) jasmine or vanilla tea.
1/2 cup (125 ml) granulated sugar.
2 cups (500 ml) water.
4 teaspoons (20 ml) jasmine or Dong Ding wulong tea 2/3 cup (150 ml) granulated sugar.
1 tablespoon (15 ml) gelatin.
FOR THE PANNA COTTA
1. Soak the gelatin in the cold water for 5 minutes.
2. Heat the cream and tea. Stir the sugar into the mixture to dissolve. Allow to infuse for 10 minutes.
3. Strain the infusion.
4. Add the prepared gelatin and stir until completely dissolved. Remove from the heat and add the yogurt.
5. Pour into six oiled ramekins or glasses. Refrigerate at least 2 hours, until the preparation has set
6. If using ramekins, dip them into boiling water for a few seconds to unmold the panna cotta. If serving in glasses, add the garnish of your choice (such as strawberry, raspberry or kiwi coulis; honey-coated orange sections; a concasse of tea jelly and small berries).
FOR THE TEA JELLY
A fresh and gentle fragrance to serve with the panna cotta or with seasonal fruit.
1. Bring the water to a boil, then reduce the heat. Once the temperature has dropped to 1825F (85 C)，, pour the water into a teapot，add the tea and let infuse for 5 minutes.
2. Strain the tea, add the sugar and stir to dissolve.
3. Meanwhile, prepare the gelatin by adding to 3 tablespoons (45 ml) water and setting aside for 5 minutes.
4. Add the prepared gelatin to the hot tea. Pour into a pie plate or round pan and leave to set in the refrigerator for a few hours.
5. Cube the jelly and serve with a citrus salad and light syrup or 「with honeydew melon and cantaloupe balls or cubes.
The panna cotta and tea jelly can be layered. However, take care to chill the panna cotta in the refrigerator until firm before adding the layer of tea jelly.
SUGGESTED TEA PAIRINGS:
• Ali Shan