Roasted Shui Xian Oolong Panna Cotta
A silky panna cotta infused with Wuyi Shui Xian—the oolong's roasted, orchid-woody warmth gives this creamy dessert a sophisticated, lightly toasted depth.
This panna cotta turns Wuyi Shui Xian into a creamy, elegant dessert. Steeping the roasted oolong in warm cream draws out its toasted, woody warmth and orchid fragrance, infusing the custard with a gentle smokiness that keeps the sweetness in check.
The roast level of Shui Xian is perfect here—it adds a caramel-like, nutty note that feels almost like a built-in burnt-sugar layer. The result tastes luxurious and unexpected, with just a whisper of tea bitterness to balance the cream.
Don't oversteep: a few minutes is enough to capture the aroma without pulling harsh tannins into the dairy. Strain the infusion well so the custard sets perfectly smooth, with only its warm amber tint hinting at the oolong inside.
Serve chilled and unmolded, topped with a drizzle of honey or a roasted-oolong caramel and a few toasted almonds. A cup of the same tea alongside makes the pairing sing, echoing the dessert's roasted notes.
Ingredients
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 3 tbsp dried Wuyi Shui Xian leaves (or 4 tsp)
- 3 tbsp sugar
- 2 tsp powdered gelatin
- 3 tbsp cold water
- 1/2 tsp vanilla extract
- 2 tbsp honey, for serving
- Toasted almonds, for garnish
How to make it
- 1Bloom the gelatin in 3 tbsp cold water and set aside for 5 minutes.
- 2Heat cream and milk until just steaming. Remove from heat, add the Shui Xian leaves, cover, and steep 4–5 minutes.
- 3Strain out the leaves, return the infused cream to low heat, and stir in the sugar until dissolved.
- 4Add the bloomed gelatin and vanilla, stirring until fully melted and smooth. Do not boil.
- 5Pour into 4 ramekins or glasses and refrigerate at least 4 hours, or until set.
- 6Serve chilled, topped with a drizzle of honey and a scatter of toasted almonds.
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