maltatoday | SUNDAY • 17 APRIL 2022
10
FOOD
Jasmine tea
pannacotta
with honey
Everyone loves a good pannacotta. Michael
Diacono f lavours this one with jasmine tea and
local honey for light, delicate f lavours that can
be appreciated after any meal.
Thursdays at 6:30pm on
TVM
gourmettoday.recipes
Facebook
@gourmetchallenge
• 500ml cream
• 200ml milk
• 150g sugar
• 3 bags jasmine tea
• 3 sheets gelatine (use
an extra one if using
this recipe in the sum-
mer)
• Local honey
INGREDIENTS
METHOD
1. Whisk the cream, milk and sugar over a low heat.
2. Add the teabags and allow to infuse for a 4-5
mins.
3. Place the gelatine sheets in cold water and allow
to soften. Squeeze the excess water out of the
sheets and then add to the cream, whisking until
dissolved.
4. Fill your containers with the cream and place in
the fridge overnight (at least 6 hours).
5. Remove from the containers by running a knife
along the edges or placing in warm water for a
few seconds.
6. Top with honey and serve.
This recipe first appeared on
Gourmet Today TV, aired on TVM
on 2 October, 2015.
