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Enjoy lusciously smooth Jasmine Panna Cotta that tastes like jasmine milk tea with a delicate floral aroma. It is the perfect post-dinner dessert, as well as a great substitute for your afternoon cup of tea.

A good cup of tea is great first thing in the morning, as an afternoon pick-me-up, and now even for dessert. As a tea lover, I am always looking for the perfect tea to go with my favorite panna cotta.

In fact, this Jasmine Panna Cotta is the tenth recipe I have collected for my Tea Infused Panna Cotta Series. That sounds a lot but I will not stop anytime soon because there are still many great tea flavors to explore. It always brings me joy to be able to discover them.

This recipe is also not an exception. Jasmine Panna Cotta tastes flowery, herbal, and mildly sweet. It is like eating jasmine milk tea in panna cotta forms. The floral flavor and scent are definitely stronger here compared to other flower tea panna cotta I have ever made, but not overwhelming and perfectly balanced with the taste of bitter green tea. I think this recipe is a great panna cotta flavor for those looking for a stronger tea flavor.

About Jasmine Tea

Jasmine tea is one of the most famous tea in the world. It is a tea scented with the aroma of jasmine blooms, usually made with a green tea base, but occasionally with black, white, or oolong teas. The resulting flavor of jasmine tea is subtly sweet and highly fragrant. It is the most famous scented tea in China.

To make jasmine tea in the traditional manner, tea makers pluck and process tea leaves in the spring and carefully store them until summer when the jasmine bushes bloom. Jasmine flowers open at night, so the buds are picked in the morning when they are fresh, kept cool, and then layered or piled with the tea leaves as they open and release their fragrance in the evening. Over the course of several hours or weeks, the tea absorbs the jasmine scent and the flowers are usually removed.

Best Jasmine Tea for Jasmine Panna Cotta

Jasmine tea can be made with various kinds of tea leaves and in different shapes. Therefore, the flavor is variable based on the type of tea base is used. For making panna cotta, you will want jasmine tea with a very strong flavor that holds up well with the cream and milk.

I am not actually sure about other types of jasmine tea. For this recipe, I used Jasmine green tea which is commonly used for making bubble milk tea. It has a bold jasmine flavor with bright tea that makes the jasmine flavor come out clean and strong. I also prefer loose leaf tea instead of tea bags for a stronger flavor.

I want to note that not every jasmine tea can be used for this Jasmine Panna Cotta. You will want to learn more about jasmine tea or read reviews of it. Some jasmine teas can be surprisingly strong tasting, whereas others can be very mellow. You can do a little experiment to check if your jasmine tea will work well or not with this recipe. Try making milk tea by steeping jasmine tea in hot milk to test if your tea tastes great with milk.

More Tea Dessert Recipes

If you don’t know, I have tons of tea dessert recipes on my blog. Check also these out!

5 from 4 votes

Jasmine Panna Cotta

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Author: Jaja Bakes

Course: Dessert

Cuisine: Italian

Servings:

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Prep Time5

Cook Time15

Total Time20

Ingredients

3/4 cup (180 ml) whole milk
2 cups (500 ml) heavy cream
1/4 cup (50 gr) granulated sugar
3 sheets gelatin
1/2 tsp vanilla extract
1/4 cup (15 gr) loose leaf jasmine green tea

Instructions

If you plan to unmold the panna cotta onto plates, lightly grease the inside of the glasses with vegetable oil and use a paper towel to wipe out most of the oil, leaving only a light residue. Otherwise, you can leave them uncoated.
Soak the gelatin sheet in cold water until soft. Set aside.
In a medium saucepan, heat milk, heavy cream, and sugar until simmer (do not boil). Remove from the heat.
Squeeze gelatin to remove any excess water and add it to the pan, stirring constantly until the gelatin is melted.
Add vanilla extract and loose leaf tea. Allow the mixture to steep for 10-15 minutes.
Strain the mixture through a fine sieve and pour evenly among the prepared molds. Refrigerate until set for at least 4 hours or overnight.
To remove from the mold, dip the bottom of the mold into a pot of hot water for 5 seconds to loosen the panna cotta. Slide a knife around the edge, then carefully turn it over onto a serving plate.