Your guests are sure to be green with envy and marvel at your dessert skills when you bring out green tea panna cotta with mint syrup. This is smooth, silky, delicious indulgence.
Recipe by Toni Scorgie and Nadine Waner of The Tart
Photographs by Graeme Borchers
The Tart Boutique Catering & Individually Crafted Cakes, 48 Jan Smuts Avenue, Forest Town, Johannesburg. Call 011-646-4781 or email [email protected].
Green tea panna cotta with mint syrup
- 100ml milk
- 3 green tea bags
- 350ml fresh cream
- 30ml (2 tbsp) boiling water
- 10ml (2 tsp) gelatine
- 70g icing sugar
- 100g castor sugar
- 125ml (½ cup) water
- 125ml (½ cup) fresh mint leaves, finely chopped
For the panna cotta, put the milk, tea bags and 180ml of the cream in a small saucepan and simmer gently for about 10 minutes. Remove from the heat and discard the tea bags.
Pour the boiling water over the gelatine and stir until dissolved. Pour the gelatine into the cream mixture and refrigerate, stirring frequently until the mixture coats the back of a spoon.
Whip the remaining cream with the icing sugar and stir into the panna cotta. Divide the mixture between 4 lightly oiled metal moulds (small glasses or cappuccino cups also work well). Cover and chill for about 1 hour.
For the mint syrup, combine all the ingredients in a pot and simmer until the sugar has dissolved and the liquid is syrupy. Allow to cool.
To serve, unmould the panna cotta and pour over the mint syrup.