The Blood Orange Panna Cotta is one of my quick recipes from my instagram @janajarrettnutrition and I have developed it, because I love the tea temples from a brand called “tea pigs” so much. Tea Pigs is originally a small start up, wanting to sell “real, quality tea, sourced sustainably, in packaging that’s better for the environment” (https://www.teapigs.co.uk/pages/about-us) and my favourite blend is the “Darjeeling & Earl Grey” Mix they have started doing a couple of years ago.
I’m not ashamed to say that we drink more tea in this household than any other drink and spend a considerable amount of money on it. But everytime we try to cut it down or change brands, we immediately regret it. So now we have a tea budget and simply buy less fizzy drinks and juices.
This recipe is incredibly easy and it only takes about an hour to cool down, so it’s ideal if you fancy something sweet but don’t want all the work or if you have guests coming, but forgot the dessert. This particular recipe will need to rest overnight to get all the tea flavours, but if you replace the tea with vanilla, it’s a different story. If you replace the sugar in the recipe with any form of sweetener, like liquid sweetener, erythritol or stevia a panna cotta is also ideal for following a keto diet.
You’ll need: 2 blood oranges, 2 temples of tea pigs Darjeeling & Earl Grey, 300 ml of cream, 100 ml of milk, 4 leafs of gelatine, roughly 80g of sugar and some water.
Boil 150 ml of water and make a very strong tea from the two tea bags. Wait for it to cool down a little, transfer to a pot and slowly whisk in the cream and the milk. Add the zest and juice of one of the oranges. Gently heat it up, then cover it and leave it over night.
The next morning soak the gelatine leafs in cold water and reheat your cream & tea mixture. Remove the tea bags and add the sugar. Stir until fully dissolved. The mixture should now taste a little too sweet, as the process of setting will reduce the sugar taste to just the right level. Peel your remaining orange with a knife and cut into slices. Gently squeeze the water from your gelatine and add to the hot mixture. Whisk until the gelatine has dissolved.
Add a slice of blood orange to a dessert glass of your choice (I used egg shaped silicone molds, because it was just before Easter when I made this) and pour your tea-cream-mix on top.
This recipe makes 4 – 5 portions. You can easily replace the cream with almond milk or oat cream to make this lighter, just don’t add any more orange juice, as the acid it can keep the gelatine from setting. Put in the frigge to set and either eat straight from your glasses or carefully remove from the mold. Ironically, this tastes absolutely lovely with a nice cup of tea.
Enjoy!
(This recipe is not sponsored by tea pigs, all views are my own and I do not take responsibility for the contents of third party links)
Jana Jarrett Nutrition 