Creamy Milk Tea Panna Cotta

Ingredients for the Base:

• 4 Tetley Decaffeinated Tea Blend teabags
• 2 cups milk
• 2 teaspoon honey
• 1 tablespoon gelatine bloomed in 1/4 cup cold water (5–10 mins)
• 1/3 cup whipping cream

Ingredients for the Topping:

• 250g cream cheese
• 1/2 cup whipping cream
• 2 tablespoon brown sugar
• Fresh raspberries

Method:

1. Bloom 1 tbsp gelatine in 1/4 cup cold water for 5–10 minutes until thick.
2. Bring 2 cups milk to a gentle boil. Add 4 Tetley teabags and boil for 2–3 minutes.
3. Remove from heat, stir in 2 tsp honey, and mix well.
4. Add the bloomed gelatine and stir until completely dissolved.
5. Stir in 1/3 cup whipping cream into the milk-tea mixture.
6. Pour into glasses and refrigerate for 3–4 hours until set.
7. For the topping, beat cream cheese, 1/2 cup whipping cream, and brown sugar until smooth and creamy. Fold in some raspberries.
8. Add the topping to the set base and finish with fresh raspberries.