Baozhong Floral Panna Cotta
A silky panna cotta gently infused with Baozhong oolong, its lilac-orchid aroma turning a simple cream dessert into something fragrant and elegant.
Panna cotta is the ideal canvas for Baozhong because its mild cream lets the tea's delicate floral aroma come forward. Steeping the leaves in warm cream infuses the custard with a soft lilac-orchid fragrance and a barely-there sweetness that feels light and spring-like.
The key is a gentle, short infusion. Baozhong is un-roasted and very lightly oxidized, so a long, hot steep would turn slightly green and grassy. A brief steep in warm—not boiling—cream keeps the aroma floral and clean.
Because the tea is so subtle, this dessert relies on restraint. Use just enough sugar to round the cream and let the Baozhong perfume be the star. A whisper of honey or a few osmanthus blossoms on top echoes the floral theme beautifully.
Serve these chilled and lightly set—panna cotta should wobble, not stand stiff. A spoonful of fresh fruit like white peach or lychee alongside mirrors Baozhong's fresh character and makes for a graceful, fragrant finish to a light meal.
Ingredients
- 2 cups heavy cream
- 1/2 cup whole milk
- 3 tbsp Baozhong oolong leaves (or 4 tea bags)
- 3 tbsp sugar
- 1 tsp honey (optional)
- 2 tsp powdered gelatin (or equivalent leaf gelatin)
- 3 tbsp cold water (to bloom gelatin)
- 1/4 tsp vanilla extract
- Fresh white peach or lychee, to serve
- Osmanthus blossoms or edible flowers for garnish (optional)
How to make it
- 1Bloom the gelatin: sprinkle the powdered gelatin over the cold water and let it sit 5 minutes until spongy.
- 2Warm the cream and milk in a saucepan until steaming but not boiling. Remove from heat, add the Baozhong leaves, cover, and steep 6–8 minutes.
- 3Strain out the leaves through a fine sieve, then return the infused cream to gentle heat and stir in the sugar, honey, and vanilla until dissolved.
- 4Add the bloomed gelatin to the warm cream and stir until fully melted and smooth.
- 5Pour into 4 ramekins or glasses, cool to room temperature, then refrigerate at least 4 hours until just set.
- 6Serve chilled, topped with fresh white peach or lychee and a few osmanthus blossoms if using.
Want to learn more about Baozhong? Visit its full profile.
Back to BaozhongYou might also like
What to Eat with Baozhong Oolong
Baozhong's lifted lilac-orchid aroma and light, sweet body pair beautifully with delicate, fresh foods—steamed dumplings, white fish, and lightly floral desserts.
Baozhong-Steamed Sea Bass with Ginger and Scallion
Delicate sea bass steamed over a fragrant Baozhong infusion with ginger, scallion, and a light soy drizzle—a clean, floral take on a Taiwanese classic.