Thai Iced Tea Panna Cotta
Photo by Matt Dutile
MAKES
Six 6 ounce / 177 mL glasses
TAKES
Prep time: 10 minutes
Cook time: 1 hour 20 minutes (includes chilling)
Total: 4 hours 1 hour 30 minutes
✻ ABOUT THIS RECIPE
This dessert combines two of my favorite things: Thai iced tea - and panna cotta, a creamy cold-set custard I love. The flavors of Thai tea are complex and rich, and since it’s often made with sweetened condensed milk, it’s such a natural pairing for this sublimely creamy combination. I like to make it in taller, skinnier glasses, but any kind of serving dish will do. Top it with whipped cream to take it super over the top.
INGREDIENTS
Thai Iced Tea Panna Cotta
285 g / 1 ¼ cup heavy cream, divided
4 g / 1 ¼ teaspoons powdered gelatin
50 g / ¼ cup granulated sugar
2 g / ¼ teaspoon fine sea salt
27 g / ⅓ cup Thai iced tea mix
198 g / 7 ounces sweetened condensed milk
5 g / 1 teaspoon pure vanilla extract
Vanilla Panna Cotta
570 g / 2 ½ cups heavy cream, divided
8 g / 2 ½ teaspoons powdered gelatin
99 g / ½ cup granulated sugar
3 g / ½ teaspoon fine sea salt
396 g / 14 ounces sweetened condensed milk
8 g / 1 ½ teaspoons pure vanilla extract
whipped cream for finishing
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METHOD
1. Place six small glasses or jars (about 6 ounces / 177 mL each) on a baking sheet.
2. Make the Thai Iced Tea Panna Cotta: Pour 58 g / ¼ cup of the cream into a small bowl and sprinkle the gelatin evenly over it. Let bloom for 5 minutes.
3. In a medium pot, bring the sugar, salt and remaining 227 g / 1 cup cream to a simmer over medium heat. Add the tea mix to the pot and stir well to combine. Cover the pot and steep for 15 minutes. After 15 minutes, strain the mixture and return the liquid to the pot.
4. Bring the tea-infused cream back to a simmer, then stir in the bloomed gelatin until it’s melted. Remove the pan from the heat and stir in the sweetened condensed milk and vanilla extract. Transfer the mixture to a container with a pour spout.
5. Divide the mixture evenly among the prepared glasses. Let the mixture sit at room temperature until mostly set but still slightly liquid, 20 to 25 minutes.
6. Meanwhile, Make the Vanilla Panna Cotta: Pour 114 g / ½ cup of the cream into a small bowl and sprinkle the gelatin evenly over it. Let bloom for 5 minutes.
7. In a medium pot, bring the remaining 456 g / 2 cups cream, sugar and salt to a simmer over medium heat, then stir in the bloomed gelatin until it’s melted. Remove the pan from the heat and stir in the sweetened condensed milk and vanilla extract. Transfer the mixture to a container with a pour spout. Let cool at room temperature for 15 minutes. Pour the vanilla custard on top of the Thai iced tea panna cotta, dividing the mixture evenly among the glasses.
8. Transfer the baking sheet to the refrigerator and chill until set, about 30 minutes, before serving. If desired, top with whipped cream.
NOTES
This is the Thai tea I used to make these (and I also use it to make iced tea all summer long!)
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✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
