Earl Grey Walnut Panna Cotta Or Creme Anglaise Recipes

Steps:

• In a small saucepan, sprinkle gelatin over half-and-half; let stand 1 minute. Stir in sugar and salt. Heat and stir over low heat until gelatin and sugar are completely dissolved. Remove from heat. Add tea bags; steep, covered, 10-15 minutes according to taste. Discard tea bags., Pour into six 4-oz. ramekins or custard cups coated with cooking spray. Refrigerate, covered, until set, about 5 hours. Unmold panna cotta onto plates.

Steps:

• Combine first four ingredients in a medium saucepan and heat slowly to a simmer while stirring occasionally.
• As the mixture comes to a simmer, add the earl grey and remove from heat.
• Allow mixture to steep for five to six minutes.
• Strain, if using loose tea.
• If making Panna Cotta, Sprinkle gelatin on top and allow to sit for another 5-10 minutes.
• Then return to heat and bring to a simmer while stirring, remove from heat.
• If making Creme Anglaise, return pot to heat and whisk the eggs in a separate bowl.
• Add warm milk mixture to eggs slowly while whisking constantly.
• Continue adding more and more warm liquid while whisking until the egg/milk mixture is hot to the touch, then dump the mixture back in the pot of remaining milk mixture, heat to a simmer and creme coats the back of a spoon, remove from heat.
• Ladle warm panna cotta or creme anglaise into martini glasses or clear teacups.
• Chill until set.