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Earl Grey and Cream Cheese Panna Cotta with Watermelon and Mint Gin Syrup



Panna Cotta: – 2-1/2 teaspoons unflavored gelatin – ½ cup sugar – 1-1/3 cups Real California milk – 2 cups Real California heavy cream – ½ cup Real California cream cheese, softened – 1 teaspoon vanilla extract – 2 tablespoons Earl Grey loose leaf tea Watermelon And Mint Gin Syrup: – 2 tablespoons gin – 2 tablespoons sugar syrup or simple syrup – 1 cup watermelon, cut into ¼ inch cubes – 1 tablespoon mint leaves – 1 teaspoon grated lemon zest :Pan Cotta, International, Dessert, Watermelon
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For The Panna Cotta: Sprinkle gelatin and sugar over combined milk, heavy cream and cream cheese in saucepan. Reserve ½ cup of milk for the Earl Grey tea.

Stir over low heat, without boiling, until gelatin and sugar dissolve. Stir in the vanilla extract. Strain into medium container with spout. Cool to room temperature.

In a small saucepan, bring the reserved ½ cup of milk and Earl Grey tea leaves to a gentle simmer. Turn off the heat and leave tea leaves to steep in the milk. Strain over a fine strainer then pour the mixture into the cream mixture to cool.

Pour Panna Cotta mixture into glass molds and allow to set in the refrigerator for about 3 hours or overnight.

For The Watermelon: In a small bowl, combine gin, sugar syrup, watermelon, mint, and lemon zest. Leave in refrigerator until ready to use.

Top Panna Cotta with watermelon mixture and serve.

Recipe Courtesy of Chef Aileen Anastacio