Look what Jess Hall, cook and 2019 Masterchef contestant, created with our organic chocolate tea!
We had such fun with her in the kitchen being photographed by Harriet Turnnidge and were so delighted when we got to eat this panacotta at the end!
Here is the secret recipe. Grab a packet of our Organic Choc Tea in our store and get cooking folks!
- 300ml Whole Milk (vegan substitute Coconut Milk)
- 100ml Thickened Cream (vegan substitute Coconut Cream)
- 2 Tbs UnBusy Chocolate Tea
- 1 Cinnamon Stick
- 3 Tbs Honey (vegan substitute Agave or Rice Malt Syrup)
- 1 tsp Pure Vanilla
- Pinch Of Salt
- ¼ Cup Water
- 6gm Gold Leaf or Titanium Leaf Gelatine (vegan gelatine can be used as a substitute).
- Using a piece of muslin, make a chocolate tea bag. If you don’t have any muslin or cheesecloth skip this step and simply strain the liquid through a fine sieve before adding the gelatine.
- In a small pot add the milk, cream, UnBusy Chocolate Tea, cinnamon stick, vanilla and honey over a low heat on the stove. Gently heat the liquid so the chocolate tea infuses but make sure not to boil the liquid.
- Meanwhile, cover the gelatine in water to soften for 5 minutes. If you’re unsure how much gelatine to use, it’s generally 1gm for every 70ml liquid.
- Taste the panna cotta mixture and adjust to your own taste for sweetness and strength. Once happy, remove from the heat and remove the chocolate tea bag and cinnamon stick. Alternatively, strain through a fine sieve.
- Squeeze as much liquid from the gelatine as possible and add to the panna cotta mixture, whisking until dissolved.
- If using panna cotta moulds, grease lightly with a neutral oil and remove excess with a paper towel. Alternatively set in the serving dish you wish to use.
- Cover and set in the fridge. These will be ready in 6-8hrs or will last up to 5 days (if you don’t eat them before that!)
- Serve with toppings of your like. I prefer dried fruits and a simple fruit syrup but get creative! Cornflakes add a great texture.
Simple Spiced Fruit Syrup
- 1 Cup Water
- 5 Cups Sugar
- ¾ Cup Citrus Juice (I like blood orange or passionfruit pulp)
- 2 Star Anise
- 3 Cardamom Pods
- 1 Cinnamon Stick
- In a small pan combine water, sugar and citrus juice. Place over a medium heat and whisk occasionally, making sure it doesn’t boil.
- Once the sugar has dissolved, add the whole spices. For a stronger spice flavour, lightly bash the cardamom pods to release for flavour.
- Leave to simmer over a medium low heat until reduced. The syrup should coat the back of a spoon. Try running your finger down the back and if the syrup doesn’t run back together, you’re ready.
- Remove the whole spices and transfer to a container. Cover and chill until ready to use. This syrup will last for several weeks in the fridge.
Follow Jess Hall on Instagram @whatjesscooked
Photography by Harriet Turnnidge.