Tantalise your taste buds with a delicious Panna Cotta and Tea Jelly, using Solaris Earl Grey Tea!

This gorgeous recipe comes from Bob McDonald at Yes Chef Magazine. Yes Chef Magazine publishes intriguing articles and fantastic recipes from renowned chefs worldwide.

Bob uses Solaris Earl Grey in this innovative recipe. This is an award winning organic tea, made exclusively with top grade Darjeeling, hand picked from the Singtom Tea Plantation in the Darjeeling District in India. It is steamed over carefully chosen Italian Bergamot Oil which provides it with the perfect balance between strength and character. The undertones of citrus that are present further enlighten its unique flavour.

Why not try this recipe for yourself? We would love to hear from you and learn about your experiences and ideas for future recipes.

Earl Grey Panna Cotta Tea Jelly

What you need:
200ml Whipping Cream
150ml Whipping Cream stiffly whipped
30g Caster Sugar
1 Leaf Gelatine Sheet
4 Solaris Earl Grey Teabags
500ml Solaris Breakfast Tea brewed cooled and strained
50g Sugar
3 Sheets Leaf Gelatine

Method
Allow the gelatine to soften in some cold water. Add the
tea and sugar to the cream and bring to the boil. Allow to
infuse before straining into a clean bowl and then add the
soaked gelatine. When the cream has cooled well fold in
the stiffly whipped cream. Pour the mixture into whisky
tumblers, then chill to set.
While the panna cotta is setting make the jelly. Bring the
strained tea to the boil then add the sugar simmer for 2
minutes. Soak the gelatine in cold water until soft and
pliable. Drain and add to the tea mixture then remove
from the heat and allow to cool. When cold use to top the
panna cotta.