Ingredients

• sunflower oil
• for greasing
• 3 sheets leaf gelatine
• 150ml/5fl oz full-fat milk
• 600ml/1 pint single cream
• 150g/5fl oz caster sugar
• 1 large cinnamon stick
• 7 green tea teabags
• 1 English breakfast teabag
• 12 cardamom pods
• seeds only
• 115g/4oz unsalted butter
• softened
• 115g/4oz icing sugar
• 115g/4oz plain flour
• 3 large free-range egg whites
• lightly whisked
• 1 tsp vanilla extract
• ½ tsp cardamom pods
• seeds only

Directions

• For the green-tea panna cotta
• lightly grease six 150ml/5fl oz ramekin dishes or dariole moulds with sunflower oil.
• Soak the leaf gelatine in a bowl of cold water for 10 minutes.
• Pour the milk and cream into a saucepan and add the sugar
• cinnamon stick
• teabags and cardamom seeds. Heat over a very low heat
• gradually bringing the milk to the boil and stirring gently until all of the sugar has dissolved. Remove the pan from the heat.
• Squeeze any excess water from the softened gelatine leaves and stir into the warm milk until dissolved. Strain the mixture through a sieve lined with muslin into a heatproof jug
• then pour the mixture into the prepared dariole moulds or ramekins. Set aside to cool completely
• then chill in the fridge for at least four hours
• but preferably overnight
• until set.
• For the tuile biscuits
• beat the butter and icing sugar together in a mixing bowl until pale
• fluffy and smooth. Carefully fold in the flour
• followed by the whisked eggs whites and vanilla extract. Cover the bowl with cling film and chill in the fridge for one hour.
• While the tuile biscuit mixture is resting
• line a baking tray with silicone paper. Take a sturdy piece of plastic
• such as the clean lid of an ice cream carton and cut four 5cm/2in holes from it
• leaving a 2.5cm/1in space between each hole and discarding the circles you cut out (the ice cream lid will be your template).
• When the tuile biscuit mixture has rested
• preheat the oven to 180C/350F/Gas 4.
• Lay the template over the silicone paper. Using a palette knife
• spread a little of the mixture into the holes to create four thin
• even
• flat discs. Remove the template carefully and sprinkle the biscuits with cardamom seeds.
• Bake the tuile biscuits in the oven for 5-10 minutes
• or until crisp and golden-brown at the edges. Remove from the oven and
• while still warm
• wrap the exposed face of each biscuit over a rolling pin (or other curved surface
• such as a mug)
• carefully peel away the silicone paper
• and set aside to cool.
• Repeat the cooking and shaping process with the remaining tuile biscuit mixture. You should end up with elegantly curled biscuits.
• When the panna cotta is ready to serve
• dip the moulds quickly into boiling water and turn the panna cotta out onto serving plates. Serve with the tuile biscuits.