- 250 mL 2 % milk 1 cup
- 1 tbsp loose leaf Earl Grey tea
- Zest of 1 lemon
- 125 mL 35% cream 1/2 cup
- 28 grams granulated sugar 2 tbsp
- 1 1/4 tsp Knox gelatin powder
- 35 grams white chocolate 1/4 cup, melted
- 6 pre-baked tart shells
- Optional: edible dried flowers honey comb for decorating finished tarts
- Warm milk in a small saucepan with the looseleaf tea and lemon zest (heat but don't boil). When the milk is hot, remove from the stove and let infuse 1 hour.
- Strain the tea-infused milk then place in a medium saucepan with the cream, sugar, and sprinkle the Knox gelatin overtop. Let stand 10 minutes, then heat the mixture while whisking on medium-low until the sugar and the gelatin have dissolved (I heated the mixture to 125ºF, knowing that gelatin melts at 104ºF).
- Strain the mixture into a pouring jug or a big spouted measuring cup. Let cool 30 minutes at room temperature, whisking every so often, then in the fridge (still whisking intermittently) until the panna cotta is below 100ºF.
- Meanwhile, brush the 6 pre-baked tart shells with the melted white chocolate and place on a rimmed sheet in the fridge to set.
- Pour the cooled panna cotta into the shells and refrigerate overnight to set.