Panna Cotta With A Twist!

• 2 cups whipping cream
• 1/2 cup 2% milk divided
• 1/4 cup granulated sugar
• 6 bags earl grey tea Tetley
• 1 lemon peel strip, about 2-inches, 5 cm long
• 7 grams gelatin powder unflavoured

1. Heat cream, half of the milk and sugar in a saucepan set over medium heat until the mixture starts to simmer around the edges of the pan. Add tea bags and lemon peel. Remove from heat. Steep, covered, for 5 minutes.
2. Meanwhile, sprinkle the gelatin over the remaining milk; let stand for 5 minutes or until gelatin has softened. Carefully squeeze the tea bags to release as much liquid as possible; discard along with lemon peel. Stir in gelatin mixture; whisk until dissolved. Strain through coffee filter or cheesecloth.
3. Divide the mixture among 4 tea cups, ramekins or small dome-shaped bowls. Cover with plastic wrap and refrigerate for 6 hours or until set.
4. Tetley Tipsnarnish panna cotta with berries and serve with a shortbread cookie. nanna cottas can be made up to 3 days in advance and kept chilled until ready to serve.

whipping cream, milk, granulated sugar, earl grey tea, long, gelatin powder unflavoured

Taken from www.yummly.com/recipe/Panna-Cotta-With-A-Twist_-1658650 (may not work)