Creme Brulee Panna Cotta

  • Creme Brulee Panna Cotta

A crème brulee tea panna cotta so good, you’ll crack at the very sight of it.

Easy recipe difficulty rating
Recipe by
recipe chef
Total Time
recipe time total
85 minutes

Prepare recipe 1 day before serving

Crème brulee tea panna cotta

You’ll need

  • Milk 250g
  • Cream 250g
  • Sugar 80g
  • Gelatine titanium 2 bloomed
  • T2 Crème brulee tea leaves 10g

How to

  1. In a saucepan, place all of the ingredients together except for the gelatine.
  2. Bring to a simmer and set aside overnight.
  3. Once tea leaves are steeped, pass through a strainer and in a saucepan, place 150g of the mix with bloomed gelatine over medium heat until gelatine dissolves.
  4. Whisk ingredients back together and pour into desired moulds or tea cup.
  5. Refrigerate for 4-6 hours until set.
  6. Once set, dip mould with hot water briefly and it should pop out.
  7. Set aside until needed.

Hazelnut gelato

You’ll need

  • Egg yolk
  • Milk 500g
  • Cream 250g
  • Glucose 25g
  • Sugar 100g
  • Hazelnut praline 200g

How to

  1. Place milk cream and glucose with 50g sugar in a saucepan over high heat to bring to a boil.
  2. Meanwhile whisk egg yolk with remaining sugar and praline.
  3. Once milk is hot, whisk into egg yolk and cook to 85C over medium heat while constantly stirring.
  4. Cool down and churn in machine.

Chocolate soil

You’ll need

  • Almond meal 60g
  • Sugar 60g
  • Butter 35g
  • Flour 30g

How to

  1. Blitz ingredients together in a food processor until a dough is formed, then lay out flat onto baking tray and bake for 16 minutes at 175C.
  2. Once cooked, let it cool then crumble with hands.

Milk Meringue

You’ll need

  • Milk 500ml
  • Glucose 50g

How to

  1. Cook milk with glucose until a simmer, then using a hand blender, blend until foam arises.
  2. Spoon out the froth and lay it onto a lined baking tray.
  3. Repeat step until you have 3-4 trays.
  4. Dry in the oven at 65C for 4 hours.

Almond tuile

You’ll need

  • Flaked almond 75g
  • Trimoline 200g
  • Glucose 200g

How to

  1. Lay almond flakes onto a lined baking tray, meanwhile cook glucose and trimoline together until a dark amber colour forms.
  2. Pour hot caramel mixture over almonds and let it sit aside to cool down.
  3. Process the caramel to a fine powder and sift onto baking tray.
  4. Bake in oven at 170C for 5-6 minutes or until browned.
  5. Once cooled use fingers to pull the semi set tuile.


You’ll need

  • Applewood

How to

  1. Lay Pannacotta onto the plate with crumble to the side.
  2. Place shards of meringue and tuile on the panna cotta and soil.
  3. Place a quenelle of gelato onto the crumble and fill a glass cloche with Applewood smoke.
  4. Serve immediately.

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