Green Tea Panna Cotta With Cardamom Tuile Biscuits | Constant Cookbook

Ingredients

• , for greasing sunflower oil
• 3 sheets leaf gelatine
• 150ml/5fl oz full-fat milk
• 600ml/1 pint single cream
• 150g/5fl oz caster sugar
• 1 large cinnamon
• 7 green tea
• 1 English breakfast tea
• 12 cardamom
• 115g/4oz unsalted butter
• 115g/4oz icing sugar
• 115g/4oz plain flour
• 3 large free-range egg whites
• 1 tsp vanilla extract
• ½ tsp cardamom
• 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.
• When the tuile biscuit mixture has rested, preheat the oven to 180C/350F/Gas 4.
• 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.