1/4 cup berry-flavoured red iced tea
(for gelatine mixture)
3 1/2 tsp gelatine powder
3 1/4 cups 18% cream
3/4 cup icing sugar
1/3 cup berry-flavoured red iced tea
(for cream mixture)
Marinated raspberries:
1/4 cup berry-flavoured red iced tea
1/2 pint of fresh raspberries
2 tsp sugars
1. Place 1/4 cup of red tea in a small bowl, and sprinkle with gelatin powder. Set aside for 5 minutes.
2. Heat the cream, icing sugar and remaining red tea in a medium saucepan over medium-low heat until warm. Stir 1/4 cup of warm mixture into the softened gelatin, then add back into the saucepan. Gently warm the mixture for 4 minutes stirring occasionally.
3. Lightly oil eight 1/2 cup moulds. Pour mixture into moulds and refrigerate for 6 hours or overnight.
4. Wash and dry the raspberries and place in a small bowl.
5. Dissolve the sugar in the tea and add to raspberries.
6. Top panna cottas with raspberries when ready to serve.
Serves 8
More tea infused recipe ideas are available online at www.mynestea.ca.
www.newscanada.com
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