Fortnum & Mason afternoon tea recipes: Earl Grey panna cotta with caramelised mandarin
The Earl Grey adds a fragrant scent here, while the mandarin cuts through any sweetness, adding citrus appeal. You can use the recipe without the tea, too, simply adding more vanilla and a shot of white rum. These Early Grey panna cotta look rather good when presented in Martini glasses or just made in moulds (lightly grease them before filling with the cream mix) and turned out.
TEA MATCH A delicate bergamot tea to highlight the panna cotta. Try Fortnum & Mason’s Countess Gray.
500ml double cream
1 vanilla pod, split lengthways and seeds scraped
1 Earl Grey tea bag
1 3/4 leaves of bronze gelatine, or 2 1/2 leaves of quick-dissolving fine leaf gelatine
70g caster sugar
Micro mint (or finely shredded mint leaves), to serve
FOR THE CARAMELISED MANDARIN 40g honey
60ml orange juice
1-2 mandarins, peeled and segmented
Place the cream in a pan with the vanilla pod and its seeds, and heat to just below boiling point. Take off the heat and add the tea bag. Leave to infuse for about 30 minutes, then remove the tea bag and vanilla pod.
Meanwhile soak the gelatine in iced water until soft.
Stir the sugar into the cream. Bring the cream back to the boil, then take it off the heat and add the soaked gelatine. Stir with a spatula until all the gelatine has melted, then strain through a fine sieve into a bowl. Place over a bowl of iced water and, using a rubber spatula, slowly and continuously stir until the mix starts to thicken. Take the bowl off the iced water and pour the mix into 4 small glasses or moulds (they need to fit just over 125ml volume). Chill the panna cottas for at least 1 hour 30 minutes, until set.
Simmer the honey in a pan so that the colour deepens and turns to a rich caramel. Slowly add the orange juice, then quickly add the mandarins, tossing them in the hot liquid. Remove from the heat. Pour into a heatproof container and allow to cool before serving, or chill in the fridge until needed.
To serve, remove the Early Grey panna cotta from the fridge. Carefully spoon some caramelised mandarin segments on to the plate and decorate with the mint.
Now buy the book
Our recipes are from Fortnum & Mason: Time for Tea by Tom Parker Bowles (Fourth Estate, £20). To order a copy for £17.60 until 2 May call 020 3308 9193 or go to mailshop.co.uk/books. Free p&p on orders over £20. All the teas listed here can be bought at fortnumandmason.com.
Recipes: Roger Pizey, Executive pastry chef at Fortnum & Mason. Photographs: David Loftus.