Panna cotta
with Strawberry Rhubarb tea

Ingredients for 4 servings

400 g cream
1 vanilla pod
50 g sugar
3 leaves gelantin, white
400 g  strawberries
50 g  sugar
2 TL Black Tea Strawberry Rhubarb
100 ml boiling water



Infuse the Strawberry and Rhubarb tea with boiling water and leave it to brew for 8-10 minutes. Then leave it to cool.


Boil the cream with the sugar and the vanilla pulp from the vanilla pod and simmer for about 10 minutes, stirring.


Soak the gelatin in cold water. Then dissolve the expressed gelatin in the cream.


Pour the cream into the molds and leave it to set in the refrigerator (preferably overnight) for at least 3 hours.


Wash the strawberries, and puree them with the sugar and the chilled tea.


The panna cotta with the fruity strawberry and rhubarb sauce is ready.


See more delicious recipes

Homemade Ice Cream Tea Float


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