From Heston’s Big Brew in his Fantastical Food series, to Heston’s Little Brew from his recipe book Heston at Home. In this case his Earl Grey Tea Panna Cotta recipe.
Earl Grey with skimmed milk. According to this article in GQ that’s Heston’s brew of choice.
We’re not really tea drinkers (unless it’s jasmine, green or chamomile… I know), but Heston’s Earl Grey Panna Cotta recipe was definitely one that appealed to us when we started cooking recipes from Heston at Home. You’ll be glad to hear there’s no skimmed milk in it.
Note: Prep photos are from the time we made Heston’s Chamomile Panna Cotta recipe.
As you’d hope (or dread) this isn’t quite as simple your standard Panna Cotta recipe. After infusing the teabags into the milk you mix them with sugar cream and gelatine, but then have to stir the mixture over a bain marie.
We’ve yet to figure out why this extra step makes a difference (over, say, just stirring it for a minute over a very gentle heat).
For tea lovers this is a fantastic dessert recipe. We’re not, but after this we’d consider making a habit of drinking lots of very milky, very sugary earl grey.
As a tribute to the Earl Grey Chocolate Ganache they serve after your meal at Heston’s London restaurant Dinner, and also a nod to the beautiful presentation of dishes by his protégées at Aumbry restaurant in Manchester, we served Heston’s Earl Grey Panna Cotta recipe in Mum’s old wedding china. Alongside we had Heston’s Caraway biscuits (just like they do at the Mandarin Oriental).