Earl Grey panna cotta tarts

These little Earl Grey panna cotta tarts are decorated with dried rose petals and dried cornflowers, served with honeycomb. The Earl Grey panna cotta is infused with loose-leaf Earl Grey tea for a gorgeous simple dessert

Ingredients

250 mL 2 % milk 1 cup
1 tbsp loose leaf Earl Grey tea
Zest of 1 lemon
125 mL 35% cream 1/2 cup
28 grams granulated sugar 2 tbsp
1 1/4 tsp Knox gelatin powder
35 grams white chocolate 1/4 cup, melted
6 pre-baked tart shells
Optional: edible dried flowers honey comb for decorating finished tarts

Instructions

Warm milk in a small saucepan with the looseleaf tea and lemon zest (heat but don't boil). When the milk is hot, remove from the stove and let infuse 1 hour.
Strain the tea-infused milk then place in a medium saucepan with the cream, sugar, and sprinkle the Knox gelatin overtop. Let stand 10 minutes, then heat the mixture while whisking on medium-low until the sugar and the gelatin have dissolved (I heated the mixture to 125ºF, knowing that gelatin melts at 104ºF).

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