Fortnum & Mason afternoon tea: Earl Grey panna cotta - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Fortnum & Mason afternoon tea recipes Earl Grey panna cotta with caramelised mandarin By You Magazine - April 18, 2021 The Earl Grey adds a fragrant scent here, while the mandarin cuts through any sweetness, adding citrus appeal. You can use the recipe without the tea, too, simply adding more vanilla and a shot of white rum. These Early Grey panna cotta look rather good when presented in Martini glasses or just made in moulds (lightly grease them before filling with the cream mix) and turned out. David Loftus SERVES 4 TEA MATCH A delicate bergamot tea to highlight the panna cotta. Try Fortnum & Mason’s Countess Gray. 500ml double cream 1 vanilla pod, split lengthways and seeds scraped 1 Earl Grey tea bag 1 3/4 leaves of bronze gelatine, or 2 1/2 leaves of quick-dissolving fine leaf gelatine 70g caster sugar Micro mint (or finely shredded mint leaves), to serve FOR THE CARAMELISED MANDARIN 40g honey 60ml orange juice 1-2 mandarins, peeled and segmented Place the cream in a pan with the vanilla pod and its seeds, and heat to just below boiling point. Take off the heat and add the tea bag. Leave to infuse for about 30 minutes, then remove the tea bag and vanilla pod. Meanwhile soak the gelatine in iced water until soft. Stir the sugar into the cream. Bring the cream back to the boil, then take it off the heat and add the soaked gelatine. Stir with a spatula until all the gelatine has melted, then strain through a fine sieve into a bowl. Place over a bowl of iced water and, using a rubber spatula, slowly and continuously stir until the mix starts to thicken. Take the bowl off the iced water and pour the mix into 4 small glasses or moulds (they need to fit just over 125ml volume). Chill the panna cottas for at least 1 hour 30 minutes, until set. Simmer the honey in a pan so that the colour deepens and turns to a rich caramel. Slowly add the orange juice, then quickly add the mandarins, tossing them in the hot liquid. Remove from the heat. Pour into a heatproof container and allow to cool before serving, or chill in the fridge until needed. To serve, remove the Early Grey panna cotta from the fridge. Carefully spoon some caramelised mandarin segments on to the plate and decorate with the mint. Now buy the book Our recipes are from Fortnum & Mason: Time for Tea by Tom Parker Bowles (Fourth Estate, £20). To order a copy for £17.60 until 2 May call 020 3308 9193 or go to mailshop.co.uk/books. Free p&p on orders over £20. All the teas listed here can be bought at fortnumandmason.com. Recipes: Roger Pizey, Executive pastry chef at Fortnum & Mason. Photographs: David Loftus. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved