Violetta tea Panna cotta
Ingredients (4 people):
For the Brown sugar syrup:
Heat the milk to almost boiling. Add Violetta tea and let it steep for about half an hour.
In the meantime, cut the gelatin sheets into pieces and soak them in 30 gr of water. Once the infusion time has passed, strain and add the sugar and heavy cream to the milk.
Put the saucepan back on the heat, cook over a medium flame and turn it off once hot (it should NOT boil). Add the sugar, vanilla and gelatin (squeezed out to remove excess water) and stir with a spoon until dissolved. Pour the panna cotta into the container of your choice. Place in the fridge until firm, at least 4 hours.
For the brown sugar syrup: in a saucepan, stir in brown sugar, water, and cornstarch until well combined. Heat on low heat until the sauce boils and thickens slightly. Let it cool completely before using.
Garnish the panna cotta with the brown sugar syrup and raspberries.
