The other day, I decided that I wanted to make something with green tea in, so I scoured the internets and found a recipe for panna cotta. I had some Vege Gel (vegetarian gelatine) left over from making jelly for a vegetarian friend, so I thought I would have a go at adapting the recipe to make it veggie-safe.
Serves 2
Ingredients:
- Half a sachet of Vege Gel (one sheet of leaf gelatine)
- 50ml milk
- 200ml double cream
- 2 heaped tablespoons sugar
- 1 green tea teabag (I used green tea with peach infusion)
- Generous sprinkling of cinnamon
Directions:
1. Grease two ramekins with sunflower oil.
2. Add milk, cream, sugar, teabag, cinnamon and Vege Gel to a saucepan and mix.
3. Heat the mixture at a low temperature and graduaally bring it to a boil, then remove it from the heat.
4. Pour into ramekins and leave to cool.
5. Chill for at least four hours in the fridge.
