Why You’ll Love Silky Thai Iced Tea Panna Cotta in 4 Simple Steps Recipe
I enjoy this recipe because it’s simple yet impressive, with minimal hands-on time and beautiful results. I like how the panna cotta turns out silky and rich, while the Thai iced tea adds depth and warmth that balances the creaminess. It’s a great make-ahead dessert that lets me relax before serving.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 cups heavy cream 1 cup whole milk 1/2 cup granulated sugar 3 Thai iced tea bags 2 teaspoons gelatin powder 2 tablespoons cold water 1 teaspoon vanilla extract
Directions
I start by soaking the gelatin powder in the cold water and letting it bloom for about 5 minutes until softened.
In a saucepan, I heat the heavy cream, whole milk, and granulated sugar over medium heat, stirring until the sugar fully dissolves. I make sure not to let the mixture boil.
I add the Thai iced tea bags to the warm cream mixture and let them steep for about 10 minutes so the flavor develops fully. Once steeped, I remove the tea bags.
I stir the bloomed gelatin into the warm mixture until it completely dissolves, then add the vanilla extract and mix well.
I pour the mixture into molds or serving glasses and refrigerate until fully set.
Servings and Timing
I get about 4 servings from this recipe. Prep time takes around 10 minutes, cook time is about 15 minutes, and total time comes out to roughly 4 hours and 25 minutes, including chilling time.
Variations
I sometimes steep the tea a little longer when I want a stronger flavor. If I’m feeling creative, I serve it with a light drizzle of sweetened condensed milk or a sprinkle of crushed ice on top for extra contrast.
Storage/Reheating
I store the panna cotta covered in the refrigerator for up to 3 days. Since it’s a chilled dessert, I don’t reheat it and always serve it cold straight from the fridge.
FAQs
Can I make this dessert ahead of time?
I often make it a day in advance since it sets beautifully overnight.
Why shouldn’t I boil the cream?
I avoid boiling to keep the texture smooth and prevent scorching.
Can I adjust the sweetness?
I adjust the sugar slightly if I prefer it less sweet.
How do I know when the panna cotta is set?
I gently jiggle it and look for a soft but firm wobble.
Can I use low-fat dairy?
I can, but I find full-fat ingredients give the best texture.
What if my gelatin doesn’t dissolve?
I make sure the mixture is warm enough and whisk gently until smooth.
Can I unmold it instead of serving in glasses?
I lightly grease molds and dip them briefly in warm water before unmolding.
Does the tea flavor fade over time?
I find it stays flavorful for a couple of days when stored properly.
Can I add toppings?
I sometimes add whipped cream or fresh fruit before serving.
Is this dessert heavy?
I find it rich but light enough to enjoy after a meal.
Conclusion
I keep coming back to this Silky Thai Iced Tea Panna Cotta because it’s smooth, flavorful, and wonderfully refreshing. I love how it combines creamy comfort with bold tea flavor, making it a dessert that feels both calming and indulgent every time I serve it.
