Tea Infused Desserts

Tea Infused Desserts: Panna Cotta & Pots de Crème

October 10, 2017 in Dessert / Tea Recipe

I recently checked out a new cookbook and was excited when I stumbled upon tea infused desserts that were included in the collection of recipes. I don’t use cookbooks as often as I use food blogs for recipes but I enjoy finding ones by bloggers and if tea is featured some way then even better! Tracey Ceurvels, the blogger at The NYC Kitchen, is the author of this cookbook of the same name. She introduces tea as her afternoon beverage while sharing that Harney & Sons in SoHo, Kusmi Tea, and Mariage Frères are some of her favourite tea spots. The note and recipes below are from Tracey and her new cookbook. These tea infused desserts are my favourite from it and can be made with any tea.

A cup of tea with dessert is one of life’s simple (and tasty) pleasures, don’t you think? There is something so comforting when it comes to sipping a warm cup of say, chai, with frothy milk while nibbling on a homemade dessert. This is an experience that’s especially enjoyable with friends.

If you happen to love tea as much as I do, you might enjoy making desserts infused with tea. Since tea and sweets are such a sublime combination, I’ve enjoyed experimenting by adding tea to a few different desserts.

I’ve infused panna cotta, pots de crème and pound cakes with tea leaves—all with stellar results.

The tea adds wonderful new dimensions to desserts and, depending on what kind of tea you use, your desserts will be imparted with unique nuances. Take this panna cotta recipe. Meaning “cooked cream,” panna cotta is transformed with quintessential British flavors by using Earl Grey tea leaves. The recipe for pots de crème, basically a “pot of cream,” is infused with chai leaves, giving this creamy dessert that’s akin to a pudding an exotic flavor.

You could add other teas to either of these desserts with different but equally compelling results: try a smokey Russian tea (one of my favorites), a strong breakfast tea, or perhaps a blend like coconut black tea or tea with rose petals. The possibilities to transform desserts are many. Although I’m partial to the robustness of black teas, I’m sure herbal teas would be an interesting choice, too. Try mint, cinnamon, chamomile, apple, or some of the wonderful blends that many tea companies have created.

Whatever you choose, may you be inspired to add tea into your recipes.

Tea Infused Desserts from The NYC Kitchen Cookbook

Earl Grey Tea Panna Cotta
Serves 4
This is an easy yet elegant dessert, made all the more enticing with Earl Grey tea. Make the night before you want to serve it so the “custard” can solidify.
Write a review
  1. 1 cup of milk
  2. 2 teaspoons of gelatin powder
  3. 1/4 cup of sugar
  4. 1/2 vanilla bean, pod and beans that you can scrape out with a spoon
  5. 1 cup of cream
  6. 2 teaspoons of loose leaf Earl Grey tea leaves
  1. In a saucepan, combine milk and gelatin. Stir until combined and then turn the heat to low-medium.
  2. Stir the gelatin is fully dissolved, careful not to let the milk curdle or burn.
  3. Add sugar and stir until dissolved. Add vanilla beans, including pod.
  4. Now remove from the heat and stir in cream tea leaves. Let sit for 30 minutes.
  5. Strain the liquid, then pour into four ramekins. Cover and refrigerate overnight, if possible. Serve with chocolate sauce.
The Cup of Life https://theteacupoflife.com/

Vanilla Chai Pots de Crème
Serves 4
Making pots de creme is slightly involved but it’s worth it, especially if you’re having friends over. Here I’ve added in loose chai leaves and a vanilla pod. The result is sublime.This makes between 4-6 servings, depending on what size ramekins you use.
Write a review
  1. 2 1/2 cups of heavy cream
  2. 1/2 cup of milk
  3. 1/4 cup of sugar and 1/3 cup of sugar
  4. 1 tablespoon of loose leaf chai tea (or 2 tea bags)
  5. 1 vanilla bean, sliced
  6. 5 egg yolks
  1. Add the cream, milk and 1/4 cup of sugar to a saucepan. Add the tea and vanilla.
  2. Bring to a simmer and stir until sugar is melted.
  3. Set aside and let steep, for 30 minutes to an hour.
  4. Next, whip egg yolks with remaining sugar. Strain the cream mixture then slowly add it to the egg mixture, whipping continuously until combined. You can refrigerate this until you’re ready to make the pots de creme. If making now, preheat oven to 300 degrees Fahrenheit and bring about 6-8 cups of water to a boil in a teapot.
  5. Place whatever containers you’re using (ramekins or cocottes are ideal) into a pan with tall side, perhaps a roasting pan.
  6. Add the custard into the ramekins and cover. Pour the boiling water into the pan so it comes up the sides of the ramekins—about halfway.
  7. Place in oven and bake for 55 minutes. Let cool, then refrigerate until ready to serve. You may also serve it warm, if you like.
The Cup of Life https://theteacupoflife.com/
If you give any of these tea infused desserts a try, be sure to let me know. Special thanks to Tracey for sharing these recipes here! Get more recipes from Tracey by checking out her blog The NYC Kitchen and The NYC Kitchen Cookbook.

Which one of these tea infused desserts you want to try first? Share your preference the comments below!

Share This Post

You Might Also Like

No Comments

Leave a Reply

Back to top