This red tea panna cotta is a light and creamy dessert that’s sure to delight and impress over the holidays and throughout the year.

Make your party memorable with this light, tea-infused dessert that will wow your guests.

Quick tip: Use an iced tea made from real tea leaves so you’re getting those natural tea antioxidants. Antioxidants are a factor in the maintenance of good health.

1/4 cup berry-flavoured red iced tea

(for gelatine mixture)

3 1/2 tsp gelatine powder

3 1/4 cups 18% cream

3/4 cup icing sugar

1/3 cup berry-flavoured red iced tea

(for cream mixture)

1/4 cup berry-flavoured red iced tea

1/2 pint of fresh raspberries

2 tsp sugars

1. Place 1/4 cup of red tea in a small bowl, and sprinkle with gelatin powder. Set aside for 5 minutes.

2. Heat the cream, icing sugar and remaining red tea in a medium saucepan over medium-low heat until warm. Stir 1/4 cup of warm mixture into the softened gelatin, then add back into the saucepan. Gently warm the mixture for 4 minutes stirring occasionally.

3. Lightly oil eight 1/2 cup moulds. Pour mixture into moulds and refrigerate for 6 hours or overnight.

4. Wash and dry the raspberries and place in a small bowl.

5. Dissolve the sugar in the tea and add to raspberries.

6. Top panna cottas with raspberries when ready to serve.

Serves 8

More tea infused recipe ideas are available online at www.mynestea.ca.

www.newscanada.com

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