Mao Feng Green Tea Panna Cotta
A silky, lightly set panna cotta infused with Huangshan Mao Feng—its orchid fragrance and fresh sweetness turn a classic Italian dessert into something delicate and aromatic.
Panna cotta is the ideal canvas for a delicate green tea. Its mild cream base lets the orchid aroma and gentle vegetal sweetness of Mao Feng come through clearly without any competing flavors getting in the way.
The key is to infuse the tea into warm—not boiling—cream. Green tea turns bitter when scalded, so gentle heat keeps the flavor sweet and floral. A short steep is all you need to capture the fragrance.
Because Mao Feng is so subtle, keep the sweetener restrained and skip heavy toppings. A light honey or a few fresh berries lets the tea remain the star, with just enough contrast to brighten each spoonful.
Serve well chilled in small glasses or unmolded onto plates. The pale green tint and faint orchid perfume make this an elegant finish to a light meal, and it pairs beautifully with a fresh cup of the same tea.
Ingredients
- 2 cups heavy cream
- 1/2 cup whole milk
- 3 tbsp Mao Feng green tea leaves
- 3 tbsp sugar
- 1.5 tsp powdered gelatin
- 3 tbsp cold water
- 1 tsp honey (optional, to finish)
- Fresh berries for garnish
How to make it
- 1Bloom the gelatin by sprinkling it over the cold water; let it sit for 5 minutes.
- 2Warm the cream and milk in a saucepan until steaming but not boiling. Remove from heat, stir in the Mao Feng leaves, cover, and steep for 5 minutes.
- 3Strain the infused cream through a fine sieve back into the pan, pressing gently. Discard the leaves.
- 4Stir in the sugar over low heat until dissolved, then add the bloomed gelatin and stir until fully melted.
- 5Pour into ramekins or glasses and refrigerate at least 4 hours, until softly set.
- 6Serve chilled, drizzled with a little honey if desired and topped with fresh berries.
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