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Vinnie's Quince and Yoghurt Panna Cotta with Spiced Tea Jelly

With Geoff Scott

Vinnie's Quince and Yoghurt Panna Cotta with Spiced Tea Jelly

These are best made a day in advance. Pears can be substituted for the quince.

Wine Recommendation - a sweet Riesling

2 cups water
200g sugar
4 sachets 'spiced chai tea'
1 quince peeled and sliced
2 leaves gelatine

Boil water and sugar together till sugar has dissolved then add tea and allow to steep for 10 minutes.
Soak gelatine in cold water for 2 minutes, strain off and mix with 200ml of the hot tea syrup. 
Allow to cool then pour into serving glasses or small jars. 
Add quince to remaining syrup and cook till quince is cooked.

Yoghurt Panna Cotta
350ml cream
50g castor sugar
3 leaves gelatine
200g Greek yoghurt

Place cream and sugar in a small pot and cook, stirring, for 3-4 minutes.
Remove from heat.
Soak the gelatine in cold water until soft, strain then add to the warm cream and whisk. 
Allow to cool completely to room temperature and then add in the yoghurt.
Carefully pour onto the set tea jelly, place in the fridge till set.

Place the sliced quinces on top of each panna cotta, spoon over a little of the cold tea syrup and garnish with some sliced fresh mint leaves. 
Serve with shortbread, amaretti or your favourite biscuit.

(Broadcast: 18 Apr 2012)