Panna Cotta infused with Sunday Brunch Green Tea

Green Tea Panna Cotta is a chilled, no-bake Italian-style custard made by steeping loose leaf green tea in cream and milk overnight, then setting it with gelatin.

In the world of chilled desserts, few deliver this much flavor for this little effort. Steeping Sunday Brunch green tea separately in both the heavy cream and whole milk (rather than all at once) draws out a deeper, more layered tea flavor than a quick steep ever could. The result is silky, lightly sweetened, and easy to make a day ahead. No oven, no fuss, just a fine-mesh strain and a few hours in the fridge.

Prep: 15 min (plus overnight steep) · Chill: 3+ hrs · Serves: 6-8

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YOU WILL NEED:

• 6-7 grams (2 Tablespoons) Sunday Brunch green tea or any of our other blends
• 1 ½ cups heavy cream
• 1 cup whole milk
• ¼ cup water in a small wide cup or bowl
  
• ½  cup sugar or maple syrup
• 2 teaspoons (7g) unflavored gelatin powder
  
• Optional: fresh fruits for garnish
• Saucepan 
  
• Fine mesh strainer
• Whisk or wooden cooking spoon
• 6-8 small cups or ramekins

DIRECTIONS:

1. The night before: place half the tea (1 Tablespoon) in the heavy cream, and the other half in the whole milk, and refrigerate overnight. 
2. Separately strain the heavy cream and the milk and set them aside.
3. Take the ¼ cup water and evenly sprinkle the gelatin powder over the surface. Set aside. 
   
4. Pour the milk into the saucepan, followed by the sugar or maple syrup, heat on medium-low and stir until the sugar has completely dissolved. Do not let it simmer. 
5. Once the sugar has dissolved and the liquid is hot (without simmering), stir in the heavy cream. 
6. To ensure there are no gelatin lumps hiding anywhere, you can pour everything through a fine-mesh strainer. 
   
7. Pour the liquid into the prepared cups or ramekins. Use a ladle if needed. 
8. Let cool completely or until lukewarm, then cover well and refrigerate for at least 3 hours before serving.
   
9. Optionally, top with fresh fruits of your choice.