Jasmine Pearl infused Panna Cotta with Kumquat Compote ~ 茉綠奶凍配糖漬金桔

This milk custard perfumed with fragrant Jasmine Pearl tea is something to die for (or at least to try once)! I am a panna cotta fanatic, as if you have not already noticed thru my other posts. I still can’t believe something requires so little to make (dead easy too), tastes this good! Besides how heavenly it tastes, it is also a fantastically versatile dessert. It can be eating by itself or served with compote, fruit chutney, syrup, fruit coulis and fresh fruits! Though panna cotta is originally made using vanilla beans, it can also be infused with teas and spices! What not to love?!

Since this dessert requires minimal ingredients to make, quality is the key here. You can skim on milk (actually you can’t) but you must use high quality tea here. There are several artisan tea vendors that offer high quality teas and one of my favorites is Rishi. This tea artisan offers some of the finest tea at a reasonable price. I especially love their line of organic teas =)


Oh, I paired the custard with kumquat compote because I thought the tartness will give it a little kick (looks pretty together too)! It is also delicious by itself. Whatever your preference is; happy chowing!

Jasmine Pearl infused Panna Cotta with kumquat compote

250g whipping cream
150g 2% milk
60g granulated sugar
1tbs loose jasmine dragon pearl tea leave
12g leaf gelatine or powdered gelatine (8g for the just set version)

Some kumquat compote
Some veggie oil for buttering moulds

Prep:
- Brush moulds with a thin layer of veggie oil.
- Pre-soak leaf gelatine or powered gelatine; set aside.

I thought you should know:
- Since I am molding my panna cotta, I was generous on the gelatine. If you prefer the barely set (ultra creamy), add less gelatine and set in glasses or cups instead!

Add the loose tea leave to the milk and leave it in the fridge overnight; strain. Bring the milk, cream, and sugar to boil in a saucepan. Remove from heat and let cool for 5 minutes. Add in the pre-soaked gelatine, stir till completely dissolved, then cool till lukewarm; strain. Pour the cream mixture into moulds, then place in the fridge and chill until set, about 2 hours.


你可能察覺我對義大利家常甜點panna cotta迷戀個不行。呵呵呵，那我也就不用隱藏對它的喜愛了。尤愛它細緻柔滑的口感和優雅濃郁的乳香 *Q* 這樣就算了，它還給我易製做個不行！也非常的百搭。配果醬，糖醬，水果沙拉都很出色。愛它不是沒道理的！因為這道甜點只需幾樣材料，用料就不能隨便了。高品質的茉綠珍珠可是主角噢！茉綠珍珠就是綠茶與香氣細緻的茉莉花結合成綠白交織的美麗小珍珠! 有著優雅的香氣及淡綠茶色。用看的聞的就令人心怡神悅了。話說現在喝茶已經是fashion了，so好的賣茶的店不難找。而我這次用的茶購自Rishi。一直很喜歡他們的茶，特愛那無農藥培植的系列。好想全部給買回家哦∼

茉綠奶凍第一口吃下去，香氣逼人，在口中久久不散去。雖然甜度適中，吃多了還是會膩，我配糖漬金桔一起吃，好讓金桔的微酸平衡中和濃郁的奶凍。再說白和橙配起來挺和諧的^^不要忘了食物除了可口，還要賞心悅目喔﹗


茉綠奶凍

250g 鮮奶油/淡忌廉
150g 2%牛奶
60g 砂糖
1大匙 茉綠珍珠茶葉*
12g 明膠片/明膠粉 (8g，如果喜歡口感軟一點的）

糖漬金桔 隨意
塗凍模用植物油 隨意

事前準備:
- 明膠片用冰水泡軟之後擠掉水分，備用。如果用明膠粉: 將明膠粉倒入水裡 (2大匙) 泡脹後備用。
- 為了方便脫模，模子要上一層薄薄的植物油。

要注意什麼呢?
- Q度是可以調整的。只要調整明膠的用量就可以。若是喜歡軟一點的就減少；硬一點的就加多一點。

牛奶與茶葉混合，放進冰箱，泡浸一個晚上。過濾後混合鮮奶油和砂糖，開中火煮沸後熄火。稍微放涼5分鐘後，加入泡軟(擠掉水分)的明膠片，攪拌至融化混合，過濾奶漿。放涼後，倒進模裡，放進冰箱冷凍2小時以上或一個晚上。將panna cotta脫模。將模子倒轉，隔著熱水回暖 (或用熱毛巾將周圍熱敷)十秒，倒轉放于盤子上脫模，食用時拌糖漬金桔。