Thai Iced Tea Panna Cotta
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Thai iced tea already tastes a little bit like dessert, so we took the next step and turned it into one. Meet Thai iced tea panna cotta, a sweet and creamy custard that tastes just like the classic beverage—a mashup made in sweet-tooth heaven.
Erin McDowell, author of The Fearless Baker, explains her inspiration: “I love the flavor of Thai iced tea with sweetened condensed milk and always order it at the end of a meal at a Thai restaurant, because it reminds me of dessert,” she explains. “This recipe turns it into one by making a two-layer panna cotta, one flavored with Thai tea mix and one left lightly vanilla.”
To achieve the gradual ombré effect, let the tea layer partially set before adding the vanilla on top.
Ingredients
Thai Iced Tea Panna Cotta
1¼ cups (285g) heavy cream, divided
1¼ teaspoons powdered gelatin
¼ cup (50g) granulated sugar
¼ teaspoon fine sea salt
⅓ cup Thai iced tea mix
7 ounces (198g) sweetened condensed milk
1 teaspoon pure vanilla extract
Vanilla Panna Cotta
2½ cups (570g) heavy cream, divided
2½ teaspoons powdered gelatin
½ cup (99g) granulated sugar
½ teaspoon fine sea salt
14 ounces (396g) sweetened condensed milk
1½ teaspoons pure vanilla extract
Whipped cream, for finishing
Directions
1. Place six small glasses or jars (about 6 ounces) on a baking sheet.
2. Make the Thai Iced Tea Panna Cotta: Pour ¼ cup of the cream into a small bowl and sprinkle the gelatin evenly over it. Let bloom for 5 minutes.
3. In a medium pot, bring the sugar, salt and remaining 1 cup cream to a simmer over medium heat. Add the tea mix to the pot and stir well to combine. Cover the pot and steep for 15 minutes. After 15 minutes, strain the mixture and return the liquid to the pot.
4. Bring the tea-infused cream back to a simmer, then stir in the bloomed gelatin until it’s melted. Remove the pan from the heat and stir in the sweetened condensed milk and vanilla extract. Transfer the mixture to a container with a pour spout.
5. Divide the mixture evenly among the prepared glasses. Let the mixture sit at room temperature until mostly set but still slightly liquid, 20 to 25 minutes.
6. Meanwhile, Make the Vanilla Panna Cotta: Pour ½ cup of the cream into a small bowl and sprinkle the gelatin evenly over it. Let bloom for 5 minutes.
7. In a medium pot, bring the remaining 2 cups cream, sugar and salt to a simmer over medium heat, then stir in the bloomed gelatin until it’s melted. Remove the pan from the heat and stir in the sweetened condensed milk and vanilla extract. Transfer the mixture to a container with a pour spout. Let cool at room temperature for 15 minutes. Pour the vanilla custard on top of the Thai iced tea panna cotta, dividing the mixture evenly among the glasses.
8. Transfer the baking sheet to the refrigerator and chill until set, about 30 minutes, before serving. If desired, top with whipped cream.
687 calories
46g fat
62g carbs
9g protein
19g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
