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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine first four ingredients in a medium saucepan and heat slowly to a simmer while stirring occasionally. | 2. As the mixture comes to a simmer, add the earl grey and remove from heat. | 3. Allow mixture to steep for five to six minutes. | 4. Strain, if using loose tea. | 5. If making Panna Cotta, Sprinkle gelatin on top and allow to sit for another 5-10 minutes. | 6. Then return to heat and bring to a simmer while stirring, remove from heat. | 7. If making Creme Anglaise, return pot to heat and whisk the eggs in a separate bowl. | 8. Add warm milk mixture to eggs slowly while whisking constantly. | 9. Continue adding more and more warm liquid while whisking until the egg/milk mixture is hot to the touch, then dump the mixture back in the pot of remaining milk mixture, heat to a simmer and creme coats the back of a spoon, remove from heat. | 10. Ladle warm panna cotta or creme anglaise into martini glasses or clear teacups. | 11. Chill until set. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1 1/2	cups		223.26	17.4948	11.529000000000002	11.9682
cream	1	cup		792.0	15.96	8.712	83.23200000000001
milk	1/2	cup	sweetened condensed	276.0	6.648	2.748	28.608
amaretto	1	1		25.2167	0.0	5.61	0.1417
tea	5	bag		-	-	-	-
gelatin powder	4	teaspoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.