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.

Steps:

• Sprinkle gelatin over cold water; stir and let sit 5 or 10 minutes until it thickens and becomes rubbery.
• Pour heavy cream into a saucepan. Whisk in sugar. Place over medium heat and cook, stirring occasionally, until mixture just barely starts to simmer, 3 to 5 minutes. Add lemon peel as mixture is coming up to temperature. As small bubbles begin to appear here and there, remove pan from heat. Add tiny pinch of salt, vanilla, and bloomed gelatin. Whisk until gelatin melts into the cream mixture. Add buttermilk and lemon juice; whisk until blended.
• Strain through fine sieve to remove zest and any lumps. Pour into serving dishes or ramekins. Allow to cool to room temperature. Cover with plastic wrap and refrigerate 5 hours or, ideally, overnight.