Recipe by Chef Lula Martin del Campo
Created for Dilmah Chefs & the Teamaker at Endane Estate, Sabaragamuwa Province in May 2014

Serves: 4


Panna cotta
25oz gelatine, unflavoured
2 ½ cups heavy cream
1/3 cup reduced Dilmah Organic Purely Ceylon Tea, brewed with 3 tea bags
½ cup sugar

Tea syrup
6 Dilmah Organic Purely Ceylon tea bags
½ cup sugar
1 cup water
Mexican obleas (for decoration)


Panna cotta
Boil the cream, with the tea and sugar.
Hydrate the unflavoured gelatine in enough cold water and melt in the microwave oven.
Incorporate the gelatine into the tea and cream mixture.
Pour into ring moulds and leave until hard in the refrigerator.

Tea syrup
Simmer tea bags and sugar in the water until you obtain a syrup consistency.

Unmould the panna cotta and set in a plate with the tea syrup as a sauce.
Decorate with Mexican obleas.