Cooking With Tea: Rose-Darjeeling Panna Cotta

The latest in our Cooking With Tea series: creamy little almond milk puddings infused with Sacred Emily, our in-house Darjeeling and rose tea blend.

We dreamt up this flavor combination with the upcoming Valentine’s Day in mind, inspired by the plump, pink rosebuds of our Sacred Emily tea. But of course any old day of the year is a good occasion to make dessert — no holiday needed.

Traditionally made with all cream, our tea- and rose-scented panna cotta subs in almond milk for half the dairy to cut the heaviness and add an extra flavor note. It’s a delicate yet very delectable treat best summed up in the words of Gertrude Stein, whose poem Sacred Emily gave our tea its name:
Rose is a rose is a rose is a rose / Loveliness extreme.

Scroll down for the recipe.

Ingredients for 6 servings:
1½ cups almond milk (look for unsweetened. If you can only find sweetened, reduce sugar slightly)
1½ cups heavy cream
4½ Tablespoons white sugar
Pinch of salt
2½ Tablespoons Sacred Emily tea
3 teaspoons powdered gelatin
Lightly flavored oil, like almond or grapeseed oil

caddy plus pot

Prepare 6 ramekins or molds by brushing them lightly with the oil and set aside. If you’re planning to serve the panna cotta in little jars or glasses, skip this step.
Put a few tablespoons of the almond milk into a small bowl and sprinkle the gelatin on top, making sure all the gelatin powder is moistened. Leave to “bloom” for a few minutes. Meanwhile, combine the rest of the almond milk, cream, sugar, and salt in a medium-sized saucepan and warm the mixture on medium heat, stirring to dissolve the sugar. Once the mixture is warm, add the gelatin mixture and the Sacred Emily tea — the most convenient way is to use a disposable paper tea filter, but loose is fine too. Keep heating the mixture gently while stirring, making sure to never let it boil. It should be hot enough that you can hold the tip of your finger in the milk for just a few seconds.
Throughout the cooking process, taste the mixture regularly. Once the Darjeeling-rose flavor is strong enough for your liking, remove your tea filter or strain if you were using loose tea. (In our test kitchen, we let it infuse for 10 minutes.) Carefully pour the mixture into your prepared molds or jars and leave them to firm up in the fridge for at least 4 hours. The longer you leave them, the more solid they will become.
To unmold, run a thin knife around the top edge of your panna cotta. Dip the ramekin up to its rim in a bowl of hot water, hold it there a few seconds, and then invert onto a serving plate, shaking the mold gently. If the panna cotta doesn’t slip out, return the ramekin to the hot water for just a couple seconds more and try again.
Garnish with fresh berries, chocolate shavings, or fruit compote, and serve with a kiss. 


Try Sacred Emily Tea

Premium Darjeeling tea from India, dotted with plump little rosebuds and pink rose petals, makes for a delicately floral, fragrant infusion.

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