A gentle tap of the spoon and the panna cotta quivers, pale and cool, under a little lemon zest; Dammann Frères’ Organic Rooibos Lemon-Vanilla Tea Bags, caffeine-free rooibos with organic lemon essential oil and natural vanilla, give the cream its sunny, rounded sweetness.
Serves 4 · 20 min + 4 h chilling
- Heat 1 1/2 cups (375 ml) of heavy cream and 1/2 cup (125 ml) of milk with 1/4 cup (50 g) of sugar until steaming, then remove from the heat.
- Add 4 tea bags of Organic Rooibos Lemon-Vanilla and steep, covered, for 6 minutes, then remove them, pressing well.
- Meanwhile, sprinkle 2 tsp (6 g) of powdered gelatin over 2 tbsp of cold water and let it soften for 5 minutes.
- Stir the gelatin into the warm cream until dissolved, then pour into 4 ramekins.
- Refrigerate for 4 hours and serve with a little lemon zest or fresh berries.
The star of this recipe: Organic Rooibos Lemon-Vanilla Tea Bags, by Dammann Frères.
