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HIGHLAND FLING PANACOTTA RECIPE
3 Gelatine Leaves
550ml of Single Cream
2-3 tbsp of Highland Fling Tea
85ml of boiled water
1 Vanilla pod, split and seeds scraped out
Bring the kettle to the boil and roughly measure out 85mls. Add the 2-3 tbsp of Highland Fling Tea. Allow to steep until flavourful and concentrated. (Don't be afraid to add more Highland Fling Tea if you would like a more intense flavour but I would advise sticking to the measurements.) Soften 3 sheets of gelatine in 2 tbsp of the concentrated Highland Fling Tea (only use the juice, if it is hard to separate I would recommend using a strainer.)
Bring the cream, sugar and vanilla pods (as well as the seeds) quickly to a simmer, constantly stirring. At this point immediately take it off the heat and stir in the soaking gelatine and the juice. Add in 50mls of Concentrated Highland Fling, stir and leave to cool. (If there is any measured out Highland Fling juice left you won't need it for the recipe so why not give it a taste?!)
Once cool pour the mixture into your preferred vessel such as ramekins or moulds and allow it to set in the fridge for at least 8 hours.