Earl Grey Walnut Panna Cotta Or Creme Anglaise Recipes

EARL GREY PANNA COTTA

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.

EARL GREY - WALNUT PANNA COTTA OR CREME ANGLAISE

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.

SPICED RUM CREME ANGLAISE

Steps:

• Whisk the egg yolks in a small bowl until smooth and pale.
• In a small saucepan, combine the milk, sugar and vanilla.
• Stir over medium heat.
• Remove from the heat just before the milk starts to boil.
• While whisking, slowly pour the hot milk into the yolks.
• Pour the mixture back into the saucepan.
• Cook over low heat, stirring continually with a wooden spoon, until the mixture thickens and coats the back of the spoon.
• Let cool completely.
• Add the rum.
• Refrigerate until ready to use.

SIMPLE CREME ANGLAISE

Steps:

• In a bowl, whisk together sugar, egg and vanilla.
• In a small saucepan, heat the milk over medium heat until it is steaming. Gradually add a bit to the egg mixture, stir to combine, then add to the saucepan. (By adding a bit to the egg mixture first, it will help prevent getting scrambled eggs).
• Stir over low heat, stirrig constantly, for 5 - 8 minutes or until slightly thickened. Do not boil.
• Pour the sauce into a bowl. Place a piece of plastic wrap on the surface of the sauce. Chill.

MINT CREME ANGLAISE

Steps:

• Place egg yolks, vanilla, sugar and salt in a medium size metal or other heatproof bowl.
• Whisk together until well blended.
• Heat heavy cream, milk and 1 Tbls mint leaves in a medium size saucepan over medium heat until it JUST begins to simmer.
• (taste for mint flavor, and add more mint if needed; may take up to 3 tbls depending on strength of flavor desired) Temper the egg mixture by slowly whisking in about 1/3 of the hot cream mixture, adding it in a thin stream while whisking vigorously to avoid cooking the eggs.
• Then slowly add the egg/cream mixture back into the remainder of the heated cream, whisking to blend.
• Heat mixture over medium-low heat, stirring constantly with a spatula, until the anglaise coats the back of the spatula (just at 180F, but be very careful not to exceed 180F or mixture will curdle).
• Partially immerse pot in a bowl of ice water to stop cooking.
• Strain through a chinacap to remove most of the mint leaves.
• Chill immediately.

EARL GREY TEA COOKIES

Steps:

• Preheat oven to 375°F
• Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.
• Add vanilla, water, and butter; pulse together until a dough is formed.
• Divide the dough in half, placing each half on a sheet of plastic wrap.
• Roll each half into a 12-inch log.
• Wrap and chill for 30 minutes.
• Slice each log into 1/3 inch thick pieces.
• Place on baking sheets lined with parchment paper or foil, 2 inches apart.
• Bake until the edges are just brown, about 12 minutes.
• Let cool on sheets for 5 minutes, then transfer to wire racks.