Jin Jun Mei Honey Panna Cotta
A silky panna cotta infused with Jin Jun Mei and sweetened with honey—the tea's malty, stone-fruit notes turn a simple Italian dessert into something quietly luxurious.
This panna cotta showcases everything that makes Jin Jun Mei special. Steeping the golden buds in warm cream draws out their honey, malt, and ripe-fruit character, infusing the custard with a gentle amber sweetness that feels far more complex than the short ingredient list suggests.
Because Jin Jun Mei is so smooth and low in tannin, it infuses dairy without any astringency or bitterness—perfect for a delicate set cream. A touch of honey amplifies the tea's own honeyed notes rather than masking them.
Steep the tea gently and strain carefully; you want a clean, silky base with no leaf sediment. The finished panna cotta should wobble softly and carry a pale golden hue that hints at the tea within.
Serve with a few slices of fresh peach or a spoonful of lightly poached apricots to echo the tea's stone-fruit side. A final drizzle of honey ties everything together for an elegant, restrained finish.
Ingredients
- 2 cups heavy cream
- 1/2 cup whole milk
- 2 tbsp Jin Jun Mei loose-leaf tea
- 3 tbsp honey, plus extra for drizzling
- 1 tsp vanilla extract
- 2 1/2 tsp powdered gelatin
- 3 tbsp cold water
- 1 ripe peach, sliced (to serve)
- Pinch of salt
How to make it
- 1Sprinkle the gelatin over the cold water in a small bowl and let it bloom for 5 minutes.
- 2Heat the cream and milk until just steaming. Remove from heat, add the Jin Jun Mei leaves, cover, and steep 10 minutes. Strain through a fine sieve.
- 3Return the infused cream to low heat, whisk in the honey, vanilla, and salt, then stir in the bloomed gelatin until fully dissolved.
- 4Pour into 4 ramekins or glasses, cool to room temperature, then refrigerate at least 4 hours until set.
- 5Serve topped with fresh peach slices and a final drizzle of honey.
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