6 Portions

• 350 ml almond milk (best unsweetened)
• 350 ml whipping cream
• 4½ tsp white sugar
• 1 pinch salt
• 2½ tsp Sacred Emily Tee
• 3 tsp powdered gelatin

Rose darjeeling panna cotta


1. Grease 6 small bowls with the oil and set aside. If you’d like to serve the panna cotta in glasses, leave out this step . Add a few tablespoons of almond milk in a small bowl and sprinkle gelatin on top. Make sure that all of the powder is moistened by the milk and then leave it sit for a few minutes.

2. In the meantime, add the remaining almond milk, cream, sugar and salt to a medium-sized pan and heat at medium heat while stirring constantly to dissolve the sugar. As soon as the mixture is warm, add the gelatin, which has been dissolved in almond milk, and the Sacred Emily tea – preferably in a paper tea filter but otherwise just loosely. Heat the mixture while stirring, but make sure that you don't allow it to boil. It should be so warm that your finger tip can take the heat for only a few seconds.

3. Try the mixture several times during the cooking. As soon as the taste of Roses Darjeeling is pronounced enough for your liking, take the tea filter out or pour the mixture off if you added the tea loosely. (We like to let the tea seep for 10 minutes.)

4. Fill the cream mixture into the prepared bowls and place them in the refrigerator for at least 4 hours. The longer they chill, the more firm the panna cotta will be.

5. To turn the dessert out, first slip a knife blade along the edge of the bowl and then place the bowl in a bath of hot water for a few seconds. If the panna cotta still sticks, return the bowl to the hot water bath for another few seconds and then try again.

6. Garnish the dessert with fresh berries, chocolate shavings or fruit compote.