Just My Cup of Tea

Chris and I have been drinking lots and lots of tea throughout this snowy winter. We’ve done quite a bit of exploring lately and have been learning about the flavors, effects, and benefits unique to each plant. It has become a nightly ritual to share a pot before bed, usually over an episode or two of House of Cards. There is nothing more comforting than snuggling up with a warm cup of tea on a chilly evening!

When it came time to brainstorm my annual Valentine's dessert, I knew I wanted to incorporate our newfound penchant for tea into a delicious treat. I decided to take a classic panna cotta and infuse it with the delicate flavor of Earl Grey tea. Topped with a blackberry compote, each spoonful was a silky bite of rich, creamy goodness mixed with a juicy pop of sweetness. I am kind of hooked, and will be making more this weekend.

If you'd like to try this simple and delicious treat, you will need:

2 cups whole milk
2 cups heavy cream
1/4 cup turbinado sugar
1/3 cup tea of your choice
1 packet of unflavored gelatin
(For compote)
1 pint organic blackberries
3 tablespoons turbinado sugar
1 half lemon

I chose basic Earl Grey tea because its deep flavor pairs well with milkiness of the dessert. You can really go to town experimenting with different teas. I cannot wait to try this recipe with chai, matcha, and floral blends.

If you are using loose tea leaves, you can steep the leaves directly in the cream mixture, and drain with a sieve. I opted to use cotton sachets, which are much easier for cleanup. Note - It may be necessary to tweak the amount of tea and steeping time, based on the type of tea you are working with and boldness of flavor you desire.

Combine the milk, cream, and sugar together in a medium saucepan. Stir over medium heat until the mixture starts steaming - do not allow to come to a boil. Remove from heat and whisk gelatin into the mixture until dissolved. Add tea and steep for 3-5 minutes.

Remove and discard tea leaves, and ladle the flavored cream into individual bowls or ramekins. Teacups also make the perfect serving vessels! Cover with saran wrap before refrigerating to avoid developing yucky gelatin skin. Chill overnight before enjoying.

Blackberry compote is super easy to make, and it lends a tart sweetness to compliment the smokiness of Earl Grey tea. I strongly advise using organic blackberries because berries are considered "dirty" produce. Simply simmer 3 tbsp water, berries, sugar, and a squirt of lemon juice over low heat until the mixture reduces to a syrupy consistency and the berries become soft and juicy. Allow to cool, and drizzle (or, in my case, pour) over your dessert before serving.

Indulge with good company, or over a wonderful book! And hang in there - Spring is right around the corner :)

Floral Fixation - Lavender Crème Brûlée

These past two weeks have been a whirlwind of madness at work. I'm so glad I finally have a chance to share this recipe with you! Crème brûlée has always been one of my favorite desserts. I just love cracking that sugary top with the back of my spoon to get to the creamy goodness inside. Yum!

I decided to make crème brûlée this year as my Valentine's treat for Chris. For a creative and romantic twist, I tried infusing lavender into the cream. It was a hit! The subtle floral flavor balanced well with the richness of the custard. Crème brûlée is surprisingly easy to make, and I can't wait to give rose, jasmine, chrysanthemum, and violet a whirl sometime.

Lavender Crème Brûlée

Ingredients
2 cups heavy cream
2 tablespoons dried lavender flowers
1 pinch of salt
1 teaspoon pure organic vanilla extract  
8 egg yolks
1⁄3 cup granulated sugar

Preheat your oven to 325°F. In a saucepan, combine and heat the cream, vanilla extract, salt, and lavender over moderate heat. Stir with a wooden spoon until the mixture begins to simmer. 

Remove pan from heat and let the mixture sit at room temperature for about an hour. This gives the lavender flavor extra time to steep into the cream. Isn't this so pretty? :)

Reheat the infused cream to a low simmer, then remove from heat once again.

In a large mixing bowl, whisk the egg yolks and sugar together into a slightly thickened mixture. Add this to the hot cream while whisking to mix completely. Make sure you pour slowly and mix evenly, to avoid making egg drop soup!!

Strain the custard mix through a fine sieve into a spouted bowl. Skim off any floating bubbles.

Fill six ramekins with the custard mix. Place them in a shallow roasting/baking pan, and add hot water until it comes halfway up the sides of the ramekins. Tent the pan with foil and bake for 35-45 minutes. 

Remove the ramekins and allow them to cool to room temperature, then refrigerate uncovered until thoroughly chilled.

Dust the top with a thin, even layer of granulated white or turbinado sugar.

Calling all pyromaniacs- here's the fun part! Using a kitchen blowtorch, heat the sugar until it liquefies, bubbles, and browns. You can see Chris going to town with the torch here.

Allow the top to cool to a crisp, glossy coating. Sprinkle some loose flowers on top of you'd like an extra hint of flavor. Enjoy!

Domestic Endeavors

 

Truth? I'm domestically challenged. I can hardly keep plants alive longer than a week, and I buy kitchen things mainly because they're pretty. Chris could tell you countless stories about insanely burnt/salty/soggy meals sent tearfully down our garbage chute. I'm ready to learn! Thankfully, I've got plenty of wonderful teachers around me to impart wisdom and advice, including my mother and my sister-in-law, Talida. Check out her fantastic baking blog here! As I strive to conquer my domestic anxieties, I thought it would be amusing to document my trials, triumphs, and tribulations along the way.

What better way to start exploring than with dessert? I found this adaptation of Momofuku's Cereal Milk Ice Cream on Cafe Fernando's blog, and decided to give it a go as a Valentine's treat for Chris. Although I got distracted by its pretty pink label and accidentally purchased almond extract instead of vanilla, the ice cream turned out pretty darn delicious, if I do say so myself! I think I'll let the custard churn and thicken in the ice cream mixer for a little while longer next time. This is the perfect excuse to have ice cream for breakfast :)