Pu'er Citrus Panna Cotta

This is a treat I developed for a tea and olive oil tasting event at local-to-me The Quail & Olive. Though it wasn't my event, Anni had given me some of the components and I was inspired into the kitchen. Per usual. Then I shared them with the guests.

I also had the tasting notes from Josias of Split Tea Co., so I had a starting point that got my culinary creativity flowing. For the Down to Earth Pu'er tea, he had mentioned aromas of burnt hay, grass, and what he called "barnyard earthiness" with a sweet finish. I already knew that Anni's co-milled Blood Orange Olive Oil has aromas of bright orange zest.

LEARN THIS PROCESS! Panna cotta is a creamy, delicious treat that works well as a dessert canvas for whatever flavors you want. The base is cream-based, but I have added in goat cheese, yogurt, and even coconut milk into mine. This version begins with tea-infused cream. I have also made panna cotta infused with lavender and topped with lemon curd, coconut panna cotta topped with cherry blossom gel, and goat cheese panna cotta with balsamic blueberries. BE CREATIVE...COOK FEARLESSLY!

I was inspired by the mandarins I found at the market and decided to try my hand at taking out the pulp to use them as a bowl. It was easier than I thought. I only punched a hole in two out of twelve and had to re-do them.

Ingredients

makes ten 2+ ounce servings

• 1 envelope gelatin

• 1/4 cup freshly squeezed mandarin juice (I made this from the fruit I took out of the peels)

• 2 cups organic heavy cream plus more as needed

• 2 teaspoons pu'er

• 2 Tablespoons organic granulated sugar

• 1 Tablespoon Satsuma Dark Balsamic Vinegar

• 1 teaspoon vanilla paste (or extract)

• 1/2 teaspoon Fiori di Sicilia extract (you can use any orange liqueur if you don't have the extract)

Procedure

Slice the top off of your mandarins and, with a rounded spoon - versus a more pointed one - scoop the flesh from the peel. Set aside until ready to fill.

Place cream in a medium sauce pan along with the tea leaves. Over medium heat, heat until the cream is steaming around the edges. Remove from heat and let the leaves steep until the cream is cooled.

Strain the leaves out through a fine mesh strainer into a glass measuring cup. You will likely no longer have two full cups of cream. Pour in more cream until it measures 2 full cups.

Dissolve the gelatin in the mandarin juice in a medium mixing bowl. Pour the tea-infused heavy cream into a medium saucepan. Add sugar. and vanilla paste. Heat, over a medium-low flame, until it begins to steam. Do not let it boil. Pour in the balsamic vinegar and let cool for 5 minutes, then pour the warm cream into the gelatin and stir till completely dissolved.

Pour the mixture into your serving containers.. Let chill until set, but at least four hours. Serve cold.

Another recipe down from the tea-olive oil event. Stay tuned for the full line-up.