Oriental Beauty Honey Peach Panna Cotta
A silky panna cotta infused with Oriental Beauty oolong and topped with honeyed peaches, doubling down on the tea's natural muscatel sweetness.
This panna cotta turns Oriental Beauty's honey-and-stone-fruit aroma into a creamy, wobbly dessert. Steeping the oolong directly in warm cream pulls its muscatel notes into the custard, so each spoonful tastes faintly of peaches before a single peach appears.
Because the tea is heavily oxidized, it stands up beautifully to dairy, lending a soft amber tint and a fragrance that lighter oolongs would lose. The result is delicate but unmistakably tea-forward.
A topping of peaches gently warmed with honey echoes the tea exactly. As the fruit softens it releases juices that mingle with its own muscatel sweetness, creating a glossy sauce to spoon over the set cream.
Make these a day ahead so they set firmly and the flavors deepen. Serve chilled with a small cup of hot Oriental Beauty alongside for a quietly luxurious finish to a meal.
Ingredients
- 2 cups heavy cream
- 1/2 cup whole milk
- 3 tbsp Oriental Beauty oolong leaves
- 1/4 cup sugar
- 2 tsp powdered gelatin
- 3 tbsp cold water
- 2 ripe peaches, sliced
- 2 tbsp honey
- 1 tsp lemon juice
How to make it
- 1Heat cream and milk until just steaming. Remove from heat, add Oriental Beauty leaves, cover, and steep 12 minutes. Strain out the leaves.
- 2Bloom the gelatin in 3 tbsp cold water for 5 minutes.
- 3Reheat the infused cream with the sugar until warm, then whisk in the bloomed gelatin until fully dissolved.
- 4Pour into 4 ramekins or glasses and refrigerate at least 4 hours, ideally overnight.
- 5Gently warm the peach slices with honey and lemon juice for 3–4 minutes until glossy and softened, then cool.
- 6Top each set panna cotta with the honeyed peaches and their syrup before serving.
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