Recipe: Cinnamon Plum Panna Cotta

The delicate and sophisticated flavor of Rishi's Cinnamon Plum makes this panna cotta a superstar dessert.  I like to serve this in pretty teacups with saucers. You can make these up to 48 hours before serving. - Gina De Roma (The Philosopher's Spoon)

Ingredients (serves 8):

2 cups heavy cream

2 cups whole milk

1/2 cup Fair Trade Certified organic sugar

4 tablespoons Rishi Organic Cinnamon Plum Tea

3 tablespoons cold water

1 envelope Knox Unflavored Gelatine

For garnish:

16 to 24 raw unsalted pistachios (about a tablespoon)

16 to 24 dried currents (pulled from the Rishi Tea)

Cinnamon Plum Syrup (recipe follows)

Ground Cinnamon

In a large saucepan, over medium heat, warm the cream, milk and sugar, stirring to dissolve sugar.  Bring mixture just to a simmer (do not boil!) and remove from heat.  Add Cinnamon Plum, stir and cover.  Let steep for 10 minutes.

Meanwhile, in a medium bowl (4 quart size), add the cold water and sprinkle the gelatin evenly over the top. Let stand for 5 to 10 minutes.

Pour the infused cream mixture through a fine sieve, pushing on the tea with the back of a spoon to extract all of the cream.  Discard the tea, return the cream to the pan and re-warm. 

Pour the warm tea over the gelatin in the bowl.  Stir well until gelatin has completely dissolved.

Divide the panna cotta mixture evenly among 8 teacups, small bowls, or ramekins. Cool to room temperature, cover each cup with plastic wrap, and chill until set (about 2 hours).

While panna cotta is chilling, make the syrup.  In a small bowl combine the following:

2 tablespoons Rishi Organic Cinnamon Plum

4 teaspoons of Organic Sugar

2 tablespoons of hot water

Stir until sugar dissolves.  Let steep for 5 minutes and strain syrup, discarding tea. Cover and chill until ready to serve.

To serve:

Garnish each panna cotta with 2 or 3 pistachios, 2 or 3 dried currents, a drizzle of the syrup and a tiny dash or two of ground cinnamon. Enjoy!