Recipe: Earl Grey Pannacotta

Ingredients

3 leaves gelatine

850ml double cream

285ml milk

170g caster sugar

1-2 tsp loose Earl Grey tea

Method

Lay the gelatine leaves in a bowl, cover with cold water and leave to soak. Pour the cream and milk into a large saucepan, and then add the caster sugar and loose tea. Bring to the boil gently, reduce the heat and infuse for about 5 minutes – not longer or else the tea will stew. Lift the gelatine from the water and squeeze out any excess liquid. Whisk the gelatine into the warm creamy milk until it has completely dissolved, then pour through a sieve into a jug to remove the tea leaves. Pour into 8 vintage tea cups and leave to set in the fridge for about 4 hours or overnight. Once the Pannacotta has chilled serve it with fresh strawberries, apricots and home made short bread.