Darjeeling Honey Panna Cotta
A silky panna cotta infused with Darjeeling tea and wildflower honey—light, elegant, and effortlessly impressive.
This panna cotta captures Darjeeling's muscatel elegance in a creamy, wobbly dessert that melts on the tongue. The tea's floral notes become even more pronounced when steeped in warm cream.
Wildflower honey is the ideal sweetener here—it amplifies the tea's natural honey-like undertones without competing with its delicacy.
The gelatin is set gently, giving the panna cotta that perfect trembling texture rather than a rubbery bounce. Chilling overnight gives the best flavor development.
Serve unmolded on a plate with a drizzle of honey and a few fresh raspberries. The tart berries play beautifully against the tea's soft sweetness.
Ingredients
- 2 cups heavy cream
- 3 tbsp loose Darjeeling tea
- 3 tbsp wildflower honey
- 1.5 tsp powdered gelatin
- 2 tbsp cold water
- 1/2 cup whole milk
- Fresh raspberries for garnish
- Extra honey for drizzling
How to make it
- 1Sprinkle gelatin over cold water in a small bowl. Let bloom for 5 minutes.
- 2Heat cream in a saucepan until just simmering. Remove from heat, add tea leaves, cover, and steep 20 minutes.
- 3Strain cream through a fine sieve, pressing leaves. Return to low heat and stir in honey until dissolved.
- 4Add bloomed gelatin and stir until completely melted. Stir in milk.
- 5Pour into 4 ramekins or molds. Cool to room temperature, then refrigerate at least 6 hours (overnight is best).
- 6To serve, dip molds briefly in warm water and invert onto plates. Top with raspberries and a drizzle of honey.
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