It seems as if invisible hands flipped a switch, and just like that we’re having 90 degree weather. It’s nice in some ways, but it’s changed our outdoor lunch breaks to evening sunset-watching. It also has me looking more closely at refreshing treats like ice cream cakes, ice box pies and other cold bites. Panna cotta is a favorite of mine in warmer weather. There’s nothing better than enjoying a chilly cup on a hot day.
The generous people at Numi Tea sent a box of products to my doorstep, which was the best kind of surprise for a tea lover like me! I’ve been a long-time fan of Numi because they are Fair Trade certified and also because their flavors are so interesting and potent. White Rose was the first box I sampled, and instantly I knew it would be perfect in panna cotta.
I’ve had these edible rose petals hidden in the back of my pantry for too long! They are so appropriate for this dessert and such a natural beauty. I love having ingredients like this tucked away. I once dried my own organic rose petals for desserts, but these days it saves me a bit of time and sanity to purchase them. You can find them here (I also love these pink ones).
I’ve been making choux puffs for other projects and had quite a few left over, so I decided to fill some with ice cream and top these panna cotta cups. Maybe this dessert should be called ‘Tea Party in a Cup” because that’s what it looks like – and tastes like!
You can find my tried-and-true choux paste recipe in this previous blog post. It’s also in the Sprinkle Bakes book. I used a small frilled cutter to stamp out pink and white fondant caps for the puffs, and then added a single gilded dragee to each. Fancy? Maybe. It’s hard to feel fancy with ice cream running down your arm, which is what happened when I sampled the first one – ha! (#sofancy)
The panna cotta is made with coconut milk mixed with white rose tea steeped extra-strong. I decided to give the cups a layer of sweet grenadine with just a tiny amount of rose water added. It’s nice and not overly floral.
For those who like a little cream with their cream, I added some coconut whipped cream on top of each cup. I think you’ll find it’s nice with the coconut milk in the panna cotta.
White Rose Tea and Coconut Milk Panna Cotta
Yields 4-6 servings
Plan ahead: the can of coconut milk for coconut whipped cream needs to be refrigerated overnight until well-chilled.
1 1/4 cups (300ml) boiling water
5 teabags Numi White Rose Tea
1 envelope (.25 ounce) unflavored powdered gelatin
2 tablespoons cold water
2 cups (480ml) full fat coconut milk
1/4 cup (50g) sugar
1/4 teaspoon rose water
1 tablespoon cold water
1/2 envelope (about 1 1/2 teaspoons) unflavored powdered gelatin
1 cup (240ml) grenadine, at room temperature
1/8 teaspoon rose water
Coconut whipped cream
15 ounce can full fat coconut milk, unshaken and well chilled
1 tablespoon sugar
1 teaspoon vanilla extract
Edible organic rose petals
Make the panna cotta: Pour the boiling water into a bowl and add the tea bags. Steep the teabags for 20 minutes, or until the liquid is deep amber-red. Remove the teabags and let cool slightly. Measure tea to 1 cup; set aside. Discard or drink remaining tea.
In a small microwave-safe cup, sprinkle the powdered gelatin over the cold water and let stand until absorbed. Heat the gelatin for 10 seconds in the microwave, or until the gelatin has dissolved. Combine the coconut milk, 1 cup steeped tea and sugar in a large saucepan. Heat the mixture until very hot but not boiling. Remove from heat and stir in the melted gelatin. Add the rose water and stir well. Divide the mixture among 4-6 dessert cups or stemware. Chill until soft-set, about 1 hour.
Make the grenadine layer: In a small microwave-safe cup, sprinkle the powdered gelatin over the cold water and let stand until absorbed. Heat the gelatin for 10 seconds in the microwave, or until the gelatin has dissolved. Pour the grenadine into a small bowl and add the melted gelatin and rose water. Stir until combined. Carefully divide grenadine among dessert cups of panna cotta. Refrigerate until set, about 2 hours.
Make the coconut whipped cream: Open the can of coconut milk. There will be a firm layer of coconut cream on top. Scoop out the coconut cream that has solidified at the top of the can but don’t scoop out any of the liquid below.
Whip the cream at high speed in the bowl of a stand mixer fitted with the whisk attachment. Add sugar and vanilla. Divide whipped cream among dessert cups of set panna cotta and grenadine.
Garnish with filled cream puffs and organic dried rose petals.