Thai Iced Tea Panna Cotta

Servings: 6 servings

Time:

Ingredients:

Thai Iced Tea Panna Cotta

1¼ cups (285g) heavy cream, divided

1¼ teaspoons powdered gelatin

¼ cup (50g) granulated sugar

¼ teaspoon fine sea salt

⅓ cup Thai iced tea mix

7 ounces (198g) sweetened condensed milk

1 teaspoon pure vanilla extract

Vanilla Panna Cotta

2½ cups (570g) heavy cream, divided

2½ teaspoons powdered gelatin

½ cup (99g) granulated sugar

½ teaspoon fine sea salt

14 ounces (396g) sweetened condensed milk

1½ teaspoons pure vanilla extract

Whipped cream, for finishing

Directions:

1. Place six small glasses or jars (about 6 ounces) on a baking sheet.

2. Make the Thai Iced Tea Panna Cotta: Pour ¼ cup of the cream into a small bowl and sprinkle the gelatin evenly over it. Let bloom for 5 minutes.

3. In a medium pot, bring the sugar, salt and remaining 1 cup cream to a simmer over medium heat. Add the tea mix to the pot and stir well to combine. Cover the pot and steep for 15 minutes. After 15 minutes, strain the mixture and return the liquid to the pot.

4. Bring the tea-infused cream back to a simmer, then stir in the bloomed gelatin until it’s melted. Remove the pan from the heat and stir in the sweetened condensed milk and vanilla extract. Transfer the mixture to a container with a pour spout.

5. Divide the mixture evenly among the prepared glasses. Let the mixture sit at room temperature until mostly set but still slightly liquid, 20 to 25 minutes.

6. Meanwhile, Make the Vanilla Panna Cotta: Pour ½ cup of the cream into a small bowl and sprinkle the gelatin evenly over it. Let bloom for 5 minutes.

7. In a medium pot, bring the remaining 2 cups cream, sugar and salt to a simmer over medium heat, then stir in the bloomed gelatin until it’s melted. Remove the pan from the heat and stir in the sweetened condensed milk and vanilla extract. Transfer the mixture to a container with a pour spout. Let cool at room temperature for 15 minutes. Pour the vanilla custard on top of the Thai iced tea panna cotta, dividing the mixture evenly among the glasses.

8. Transfer the baking sheet to the refrigerator and chill until set, about 30 minutes, before serving. If desired, top with whipped cream.