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Cinnamon and Blackberry Herbal Tea Panna Cotta

This delicious cinnamon & blackberry panna cotta was created by Johnson & Wales University - Victoria De Los Santos, Student and Christine Zonfrilli, Bakery Commissary Supervisor.

5 ramekins


Panna cotta Ingredients Blackberry Sauce Ingredients
  • 1 pint of blackberries (2 cups) plus extra for garnish
  • 3 tablespoons of sugar
  • 1/4 tsp. lemon juice
Tea Infused whipped cream Ingredients


In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.

In a large saucepan bring cream, half and half, sugar, and whole bag of tea just to a boil over moderately high heat, stirring. Remove pan from heat and pour through a fine mesh strainer to remove tea bag and any tea that may have become loose. Stir in gelatin mixture. Divide cream mixture among 5, 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.

To make blackberry sauce, puree the berries in a food processor and push through a fine mesh sieve to remove seeds.

Whisk in the sugar and lemon juice, mixing until the sugar dissolves.

Taste for sweetness and adjust if necessary.

For Tea infused whipped cream, put heavy whipping cream and a whole bag of tea in a pot and heat just until simmered. Remove from heat, pour through strainer to remove tea bag and any tea that may have become loose. Let it come to room temperature than cover and refrigerate for 2-3 hours or overnight.

Whip the cream and sugar together until desired consistency.

To assemble: Spoon 1 ½ tsp. blackberry sauce over panna cotta and swirl ramekin around until sauce reaches the edge. Pipe a rosette of the whipped cream in the center over the sauce.

Garnish with mint (if desired) and fresh blackberries and enjoy!
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