Thai Green Tea Panna Cotta Recipe

This Thai green tea panna cotta recipe is super easy to make (and yes, you can use original 'red' Thai tea instead).

Thai milk tea, whether the original red/orange one (made with black tea) or the green version (made with green tea), is usually made with a combination of sweetened condensed milk and unsweetened evaporated milk. Here, so ensure I get the same flavour but can control the sweetness and texture, I just used unsweetened evaporated milk and added a little sugar.

A muslin cloth or nut milk bag is essential for straining the tea leaves for this recipe, so you have the smoothest possible cream base for your Thai tea panna cotta.

You can also watch me make this on my YouTube channel, Tashcakes:

Ready? Let's go.

(Makes four panna cottas.)

Ingredients:

4 tbsp Thai green tea (green label ChaTraMue)
200ml evaporated milk
300ml double cream
2 tbsp cold water
5g gelatin soaked
80g caster sugar

To Serve:

Fresh mango

Method:

1. Put the tea, evaporated milk and double cream in a small saucepan, heat on medium until it reaches a gentle simmer, and simmer for about 10 minutes.

2. Let the mixture cool a little, stirring every so often to prevent a skin from forming. Meanwhile, place the water in a small dish, evenly sprinkle over the gelatin, and leave to soak.

3. Once cool enough to handle, pass the tea-infused cream through a muslin cloth or nut milk bag and discard the tea leaves, collecting the infused cream in a large bowl.

4. Pour the cream back into the pan, add the sugar, and reheat until just steaming. Stir to dissolve the sugar, then stir in and dissolve your soaked gelatin.

5. Pour into four small jelly moulds, leave to cool to room temperature, and then pop in the fridge to chill and set overnight.

6. When you're ready to serve, unmould your panna cottas onto plates either by removing the seal of your moulds, or dipping the bottoms briefly into hot water if they don't have seals. Serve with chopped fresh, ripe mango.

Enjoy, and have fun.