Citrus Hibiscus Tea Panna Cotta with Strawberry Compote
treat yourself with this perfect citrus hibiscus tea pan cotta!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time4 hourshrs30 minutesmins
Course: Dessert
Cuisine: American
Keyword: dessert, panna cotta
Servings: 4servings
Calories: 238kcal
Author: Kellie
Ingredients
2tablespoonswater
1 1/2teaspoongelatin
1cuplow-fat milk
1/2cuphoney
2 1/2tablespoonsstrong brewed Citrus Hibiscus TeaI used Tazo Rooibos Tea
2cupsreduced-fat buttermilk
2cupssliced strawberries
1teaspoonsugar
1teaspoonfresh lemon zest
Instructions
In a small bowl, combine the water and gelatin. Set aside.
In a medium saucepan, add the milk and honey. Bring the mixture to a simmer and remove from the heat. Strain through a fine mesh sieve into a bowl and whisk in the gelatin until completely dissolved. Allow the mixture to cool to room temperature and then stir in the tea and buttermilk.
Coat four 1/2 cup ramekins with cooking spray and evenly divide the mixture between them. Transfer to the refrigerator and chill for 4-12 hour or until the panna cotta has set.
While the panna cotta is chilling, add the strawberries, sugar and lemon zest to a small saucepan. Stir the ingredients together over med-high heat crushing the berries with a fork to break them up and release some of the juice. Bring the mixture to a simmer and then remove from the heat. Allow the berries to come to room temperature and then store in the refrigerator in an airtight container.
To serve, run a knife around the edge of the ramekin and turn the panna cotta out onto a plate. Top with a spoonful of berry compote and serve. (You can also serve the panna cotta in the ramekin topped with berry compote.)