so if i'm being completely honest, when i set out to create a perfect earl grey panna cotta i did have an ulterior motive - to find a way to make it more acceptable to eat dessert for breakfast. i bet a couple of you just gasped between sips of your kale and berry smoothie to shake your head at the idea of eating dessert for breakfast. if that's the case i'm sorry... that you're drinking a kale smoothie! if you're a normal person and gasp at the idea of kale for breakfast - read on.
now my reasoning behind this particular dessert for breakfast is that starting the day with a cuppa is 1. just plain Australian! and 2. health experts say that starting your day with a cup of tea can help reduce cravings throughout the day*
*these 'health experts' would probably freak out at the idea of this cup of tea containing sugar and cream, but if you're not a health expert - read on.
sure i said it, this cuppa has a little sugar and cream in it, but who doesn't take their tea with a little sugar and dairy?! health freaks! just kidding, but if you're still not convinced that dessert can be a perfect option for breakfast just do what i did - put it in a teacup. now this dessert really is just a cup of tea.............. flavoured panna cotta ;)
makes 4 teacup panna cotta
earl grey panna cotta
in a medium saucepan over a medium-high heat, bring the cream and DEITEA earl grey almost to boiling point - roughly 4-5 minutes or until small bubbles begin appearing around the edge of the pan. At this point place a lid on the pan and turn off the heat, leaving the tea to infuse the cream for 1 hour.
in a small bowl or glass, sprinkle the gelatine over the milk and stir to incorporate – leave to bloom.
once the cream is infused, return it to a medium-high heat and add the sugar. once the sugar is dissolved, add the bloomed gelatine and stir until it too is dissolved.
divide the panna cotta mixture between four teacups or ramekins. chill in the fridge for at least 6 hours, if not overnight.
top the panna cottas with sugar cubes and add a dash of milk just before serving – enjoy.
x for the best flavour infusion, grind the tea in a mortar & pestle or coffee/spice grinder until fine.
x you can strain the tea from the mix before pouring it into the moulds, but if you grind it fine enough it adds lovely texture to the panna cotta.
UPDATE - GIVEAWAY IS CLOSED
okay you got me, this is more than just a little recipe
i wanted to give back to you guys, the lovely humans who come back each week to read this blog, and support me, and leave me lovely comments both here and across social media. so i've put together a few of my favourite luxuries for one lovely reader to enjoy. we all need to relax sometimes and take time out to just have a cuppa but yet we rarely do - so i've done it for you.
with a retail value of just over $140 this giveaway has everything you need for the perfect tea time pick me up - just add water!
one winner will receive cristina re designer tea cup in white/24ct gold | Crabtree & evelyn citron butter biscuits | deitea 'the earl grey' tea jar + french earl grey sampler | bahen & co almond and sea salt chocolate bar | lumira sicilian citrus mini candle | haus of hanem matte black tray
- this giveaway is open to australian residents only -
to enter, you must be subscribed to this blog. (if you aren't already then you can do so below) subscription is to 1 weekly (most mondays) update from the blog.
the winner will be picked at random and will be announced on the blog on monday 25th january 2016.
if you're already subscribed to the blog, don't worry - you're automatically entered into the draw!