Yield: 6 ramekins
Time (Start to Finish): 30 min plus overnight
1/3 cup whipped cream
1 .25 oz pack powdered gelatin
2 ½ cup half and half
½ cup sugar
2 black tea bags (English breakfast)
1. In a saucepan, heat the half and half, sugar, and tea bags. Make sure not to poke the tea bags like I did or they will break open. Heat it until almost boiling, but try not to boil, and if you do, turn it down super fast.
2. In a separate little bowl pour the whipped cream. Sprinkle over the top of it the gelatin and let sit
3. Once the gelatin has mixed with the cream, and the tea milk had heated up to an almost boil, pour/scoop the gelatin into the cream and whisk for about 30-45 seconds until dissolved.
4. Take off heat and pour into ramekins leaving enough room at the top so when you move them to the fridge they don’t spill.
5. Cover with plastic wrap and let sit over night or until they become jell-o like.
6. Serve with little cookies like you would a hot cup of tea. They taste better with the cookies.
Rating: 4 strawberries
Notes: if your tea bags break like mine did, throw the mix through a strainer to get out as many pieces as you can. Small ones are totally ok. I LOVE panna cotta, which as you can see is an Italian gelled cream. If you want, feel free to mix up the half and half to whipped cream to make it thicker and more delicious, and add a little but less gelatin to make it less jell-o like and more like whipped cream. Yum yum yum. You can flavor with most things, but I like black tea because I always drink my English breakfast with a bit of cream. Reminds me of my traveling through Europe. It was my comfort drink for sure. You can make it in the morning and it will be ready by evening, but there is no real rushing of the setting time, so be patient.