We’ve teamed up with @bakergatherer to bring you some beautiful dessert inspiration.

This delicious dessert combines the flavours of milk tea into a smooth Panna Cotta, topped with a generous serving of brown sugar boba pearls and braising syrup, all served on our beautiful Kimber stoneware plate.

Tea panna cotta

500ml cream, 250ml milk, 50g caster sugar, 3-4 teaspoons gelatine, 6 tea bags

Brown sugar boba pearls

50g tapioca pearl (½ cup), 100ml water, 120g muscovado or dark cane sugar

To make the Panna Cotta (Serves 6)

  1. Using a medium-size pot, bring the cream, milk and sugar to high heat without boiling.
  2. Remove from the heat and place in the teabags, allowing them to steep in the warm cream and milk. After about 5 minutes squeeze and remove tea bags.
  3. Return pot to the element and bring the heat back up without boiling. Sprinkle the gelatine over top and whisk through until completely dissolved. Note: Use 3 teaspoons for a softer panna cotta and 4 teaspoons for a firmer dessert.
  4. Optional: Strain the mixture into a jug and set aside to cool slightly.
  5. If you’re wanting to remove the desserts from ramekins for serving, lightly oil the insides of 6 ramekins before evenly pouring in the mixture. If using serving glasses, there’s no need for oiling. Place in the fridge and chill overnight or around 5-6 hours.

To make the brown sugar boba pearls

  1. The boba pearls are best prepared before serving. So to start, cook tapioca pearl as recommended on their pack, otherwise fill a large pot with water and bring to a boil. Add the tapioca pearls to the water and quickly stir to stop pearls from sticking together, then turn the heat down to a light simmer. Once the pearls are separated and floating, they only need to be stirred every now and then. Continue to cook until pearls are cooked through and tender. Depending on the size of the pearls, this may take between 30 minutes to an hour. When cooked, rinse thoroughly with cold water to remove excess starch before draining with a colander and setting aside.
  2. To make the braising syrup, bring the dark sugar and 100mls of water to a boil in a medium sized pot. Once boiling, add in the cooked tapioca pearls and stir continuously until the syrup begins to thicken slightly, this may take roughly 5 minutes. Remove from the heat and chill until serving. NOTE: The shelf life on brown sugar boba pearls isn’t long as they will become chewy, so best to use the day of making them.

To Serve

  1. If removing from a ramekin or mould, place ramekin in a bowl of boiling water for a few seconds to loosen from the sides before inverting onto a plate.
  2. Serve with the brown sugar boba pearls on top and around panna cotta, along with a generous drizzle of the braising syrup.