Brown Sugar Boba Milk Tea Panna Cotta

Method

1. Put the cold water in a small bowl and sprinkle the gelatine evenly over it; leave to bloom for 5 min. Sprinkling it over the water, rather than adding water to it, prevents lumps.

   Add in this stepPowdered gelatine 4 gCold water for blooming 20 ml

2. Put the milk, cream, sugar and tea leaves in a 14 cm pot and heat on medium-low heat for 4 min. When tiny bubbles appear at the edge and it steams, turn off the heat, cover and leave to infuse for 5 min. Boiling would draw out bitterness from the tea.

   Add in this stepWhole milk 180 mlHeavy cream 100 mlSugar 24 gLoose black tea (Assam or Earl Grey) 6 g

   medium-low heat

3. Strain, pressing the leaves well, and while still warm stir in the bloomed gelatine until it has completely dissolved. Divide between 2 × 150 ml glasses or pots, cover and refrigerate for at least 3 h. It is ready when the centre still wobbles slightly when shaken.

4. Cook the pearls 30 minutes before serving. Bring 1 L of water to a rolling boil on high heat, add the pearls and stir straight away. When they float, lower to medium heat and cook for 15 min, then turn off the heat, cover, leave for 15 min and rinse in cold water. There should be no white core left.

   Add in this stepSmall dried tapioca pearls (3-5 mm) 30 g

   high heat→medium heat

5. In a 16 cm pan melt the brown sugar in the water on medium-low heat, add the pearls and simmer for 3 min until the syrup is thick and coats them. Let them sit for 2 to 3 minutes until warm rather than hot; too hot and they will melt the panna cotta.

   Add in this stepDark brown sugar 30 gWater (for the syrup) 30 ml

   medium-low heat

6. Spoon the pearls and their syrup over the set panna cotta, sprinkle with a tiny pinch of flaky salt and serve at once. The contrast between warm, chewy pearls and cold, silky cream is the whole point.

   Add in this stepFlaky sea salt 1 pinch