Earl Grey Panna Cotta with Cereal Brittle
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 597
- Total Fat
- 41
- Saturated Fat
- 24
- Carbohydrates
- 55
- Dietary Fiber
- 1
- Sugar
- 49
- Protein
- 5
- Cholesterol
- 114
- Sodium
- 244
- Total: 5 hr 5 min (includes setting and steeping times)
- Active: 30 min
Ingredients
Panna Cotta:
Nonstick cooking spray, for the ramekins
2 cups heavy cream
1 cup half-and-half
1/3 cup granulated sugar
1 envelope (2 1/2 teaspoons) unflavored gelatin
1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
3 Earl Grey tea bags
Edible flowers, for garnish, optional
Cereal Brittle:
Nonstick cooking spray, for the parchment
2 tablespoons unsalted butter
1 cup granulated sugar
1/2 teaspoon kosher salt
1 1/2 cups honey nut cereal, such as Cheerios
Directions
- For the panna cotta: Lightly spray 6 ramekins or small glasses with nonstick cooking spray. Use a paper towel to wipe out each ramekin, leaving behind a very thin layer of spray. This will enable you to easily invert the panna cotta onto a plate once it is set.
- Add the heavy cream, half-and-half and sugar to a medium saucepan. Turn the heat to medium and let the mixture slowly come to a simmer, stirring occasionally to dissolve the sugar. Be sure to keep an eye on the mixture; if it is heated too quickly, the milk could boil over and burn.
- Meanwhile, add 3 tablespoons cold water to a separate saucepan. Sprinkle the gelatin over the water and let it sit for 1 to 2 minutes to soften, then turn the heat to low and heat, stirring, until the gelatin is dissolved. The gelatin may appear solid at first, but once heated, it will liquify. Turn off the heat and set aside.
- Once the cream mixture has come to a very low boil, add the vanilla and gelatin mixture and whisk to combine. Turn off the heat and add the tea bags. Allow the tea bags to steep for 15 minutes.
- Remove the teabags, slightly pressing on them to release as much flavor as possible. Discard the teabags. Whisk the mixture to incorporate any film from the surface. Pour the mixture evenly into the prepared ramekins. Cover with plastic wrap and refrigerate until set, at least 4 hours and up to overnight.
- For the cereal brittle: Line a rimmed baking sheet with parchment paper and lightly spray with nonstick cooking spray.
- Add the butter to a large nonstick pan and heat over medium until melted. Add the sugar and salt and stir with a silicone spatula. At this point it should look like wet sand, but once the sugar begins to heat, it will liquify. Continue to cook, stirring, until the sugar is completely dissolved and has turned a caramel color, 5 to 6 minutes. Turn off the heat and stir in the cereal until coated in the mixture. Carefully transfer the mixture to the prepared baking sheet in an even layer. Allow the brittle to sit at room temperature until hardened, 15 to 20 minutes. Break into pieces before serving.
- To assemble the panna cotta, run an offset spatula around the edges of each ramekin to release the panna cotta . Invert onto a small plate. If the panna cotta doesn't easily release, carefully dip the base of the ramekin in warm water for 10 to 15 seconds to help loosen it. Alternatively, serve in the ramekins. Top with a few pieces of brittle and edible flowers, if using.