Baking with Casa San Luis: Lemon Verbena Panna Cotta
I was recently asked to make desserts for a dinner using various Teas by Harney and Sons. The favorite during the dinner was this tea infused Panna Cotta. I used the Lemon Verbena Tea which has a nice citrusy flavor without the sour aftertaste.
Panna Cotta is my favorite non-baked dessert, so easy to make and very versatile. This is an Italian dessert which has a texture of custard. Most important is using really good cream.
The recipe calls for 3 cups of dairy. You can use 3 cups of cream or half it with milk. I choose the latter so that it had a light consistency.
If you’re afraid that your panna cotta won’t hold add another teaspoon of gelatin. Don’t add too much because you don’t want it to become cement. Also make sure you use ramekins, the consistency will be different if you do this in a big bowl.
1 1/2 cups cream
1 1/2 cups full cream milk
Half a packet of unflavored gelatin (1 tsp)
1 tea bag of Lemon Verbena
Zest of 1 Lemon
1/2 cup sugar (can substitute with Coco Natura)
Candied Orange Peel or Dark Chocolate to decorate
Put 1 cup of cream in a sauce pan on low heat and sprinkle the gelatin. Stir until the gelatin dissolves. Remove from fire.
Bring to a boil the remaining Milk and Cream then remove from the heat.
Add the tea bag and let it infuse. After 3 minutes take out the tea bag, add the sugar and return the sauce Pan to the stove on low heat. Cook while stirring until the sugar dissolves.
Pour into your desired dishware to serve. Add your décor
Place in the refrigerator until it sets. More or Less 4 hours.
The a few ingredients are needed to make this dessert. Love my 4 Cup Liquid Measuring Cup!
Don’t forget to boil milk with the gelatin in a separate sauce pan. Bring your cream and milk to a boil before adding the tea bag and the lemon zest.
I let the tea bag infuse for 3 minutes as per the instructions of the Tea Manufacturer. Add the lemon zest.
Add your sugar. Put the sauce pan back on the stove on low heat until the sugar dissolves. Add the Milk-Gelatine mix. Mix it well.
Pour the Panna Cotta in your desired serving dish. Make sure to use one that is Heat and Cold Proof.
Once your Panna Cotta is firm decorate with Candied Orange Peel, Dark Chocolate or even Berries.
Carmela of Casa San Luis
Note from the Fat Kid Inside: Want to learn how to bake easy and delicious recipes with Carmela? Here is her class schedule:
Baking Classes with Carmela Villegas of Casa San Luis
Who doesn’t love the smell of butter and vanilla wafting through the house? Beyond the recipes, more importantly learn the secret techniques that the cookbooks don’t teach. The classes run for 3 hours and are interactive so you can also ask on the spot questions. Don’t be afraid to make desserts. These classes are designed to make you enjoy baking!
Classes are P1500/person/class Thursdays 4pm – 7pm
Classes are held in ATELIER 317, 6060 Palma St. corner Osias St. Makati City
French Tea Time Classics Part One – June 6
- Speculoos Cookies
French Tea Time Classic Part Two – June 13
- Cream Puffs
Chocolate Lovers – June 20
- Flourless Fudge Cake
- Nutella Crème Brulée
- Charlotte au Chocolat (French Mousse Cake)
American Classics – The Cupcake Lab – June 27
- Banana-Rhum Cupcake
- Ginger Rose Cupcake
- Chocolate Cupcake with Bailey’s Frosting Vanilla cupcake with a Lemon Frosting
American Classics : Cookies and Bars – July 4
- Classic Chocolate Chip Cookie
- Rocky Road Cookie
- Carrot Cake Cookie Sandwich
- Revel Bar
Non Baked Desserts – July 11
- Orange-Mango Cream Pie
- Tea Infused Panna Cotta
- Berry Delight
- Hazelnut Chocolate Mousse
30 Minute Desserts – July 18
- Pineapple Crumble
- Peaches-Mango Cobbler
- Espresso Trifle
- Dulce de Leche Bread Pudding