- Serves: 8
- Cook Time: 1 hour 5 minutes
- Prep Time: 15 minutes plus 4 hours or overnight chilling
- Effort: easy
For the panna cotta
- 3 leaves gelatine
- 850 ml double cream
- 285 ml milk
- 170 g caster sugar
- 1-2 tsp loose Earl Grey tea
For the topping
- 300 g caster sugar
- 2 star anise
- 1 cinnamon stick
- 1 vanilla pod, split lengthways
- 500 g dried apricots, diced
- 200 g bought or home-made gingerbread, diced
Tips and Suggestions
For a slightly different flavour, try swopping Earl grey tea for Darjeeling or green tea
1. For the panna cotta: lay the gelatine leaves in a bowl, cover with cold water and leave to soak.
2. Pour the cream and milk into a large saucepan, 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.
3. 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.
4. Pour into 8 glasses and leave to set in the fridge for about 4 hours or overnight.
5. For the topping: put 500ml water into a medium saucepan then stir in the sugar, star anise and cinnamon. Scrape the seeds from the vanilla pod and stir those in too. Tip the diced apricots into a bowl. Bring the syrup slowly to a boil, stirring until the sugar has dissolved. Pour it through a sieve over the diced apricots. Cover with cling film and leave to cool.
6. Preheat the oven to 110C/90C fan/gas 1/4. Spread the gingerbread on a baking tray. Put in the oven to dry for about 1 hour. The apricots and gingerbread can both be done a day ahead.
7. To serve, lift the apricots from the syrup with a slotted spoon and spoon them on top of each panna cotta along with the diced gingerbread.
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