Fruit Tea Panna Cotta
 
Ingredients:
2 cups of heavy cream
2 cups of whole milk
1/2 cup sugar
4 tablespoons of Lady Grace Fruit Tea (or, Strawberry Kiwi Fruit Tea)
3 tablespoons of cold water
1 envelope Knox Unflavored Gelatin
 
For syrup:
2 tablespoons of Lady Grace Fruit Tea (or, Strawberry Kiwi Fruit Tea)
4 teaspoons of sugar
2 tablespoons of hot water
 
For garnish:
16 to 24 unsalted pistachios, chopped
16 to 24 dried currants
Ground Cinnamon
 
In a large saucepan, over medium heat, warm the cream, milk, and sugar, stirring to dissolve the sugar.  Bring mixture just to a simmer (do not boil!) and remove from heat.  Add the fruit tea, stir and cover.  Let steep for 10 minutes.

Meanwhile, in a medium bowl, add the cold water and sprinkle the gelatin evenly over the top.  Let stand for 5-10 minutes.

Pour the infused cream mixture through a fine sieve, pushing on the tea with the back of a spoon to extract all of the cream.  Discard the tea, return the cream to the pan and re-warm.

Pour the warm tea over the gelatin in the bowl.  Stir WELL until the gelatin has completely dissolved.

Divide the panna cotta mixture evenly among 8 tea cups, or small ramekins. 

Cool to room temp, cover each with plastic wrap, and chill in refrigerator until set (about 2 + hours).

While panna cotta is chilling, make the syrup. 

In a small bowl, combine the syrup ingredients.  Stir until sugar dissolves.  Let steep for 5 minutes and strain syrup, discarding tea.  Cover and chill until ready to serve.

To serve:  Garnish each panna cotta cup with a sprinkling of pistachios, currents, and a drizzle of syrup, and a dash of cinnamon.

Enjoy!