It’s Wednesday again, and I have my guest blogger, Dougal from McFuzzlebutt’s Manchen (Man Kitchen), to share his recipe. However, from now on, Dougal will not be contributing frequently as he finally found, on his facebook, this “Recipe” Tab app  which can store documents and hence Dougal needs to spend more time concentrating on his recipe development. I think this is a great idea to share the recipes with readers and the fact that people can download the recipe will help them when practicing. I may consider having  one of this on my FB page as well in future.

Anyway, the recipe today is Toffee Tea & Almond Milk Panna Cotta, The recipe was nominated in the Food Bloggers Australia Best Original Recipe Competition for 2013.

Ingredients                                                                                                                    

T2 Terrific Toffee loose Tea                               2 Tablespoons

Almond Milk                                                     2 cups

Thickened Cream                                              1 Cup

Caster Sugar                                                      1/3 Cup

Vanilla Bean                                                      ½ (seeds scraped)

Powdered Gelatine                                            1 Tablespoon

Fresh Mixed Berries                                           2 Cups

Chocolate                                                           ½ Cup (shaved)

 

Process:                                                                                                                          

–          Add almond milk & toffee tea to saucepan, bring to the boil and simmer for 10 minutes on low to infuse

–          Remove from the heat and strain the tea from the almond milk ensuring there is 1 cup of infused milk remaining (otherwise top up with more almond milk)

–          Return the infused milk to the pan and add the thickened cream, caster sugar and vanilla bean seeds

–          Bring the mixture to a simmer and stir until the sugar has dissolved

–          Add the powdered gelatine to 100ml of boiling water and stir to dissolve

–          Add the dissolved gelatine to the toffee tea mixture and whisk briskly to combine

–          Once completely combined, remove from the heat and allow to cool for for 5 minutes

–          Pour the mixture into ramekins and cover with glad wrap, then place in the fridge

–          Once set, serve the Panna Cotta with fresh berries and shaved chocolate