Indulge in an exquisite and elegant dessert that combines the earthy, floral notes of Oolong tea ice cream, the sweetness of poached peaches, and the creamy richness of Camembert cheese panna cotta. This sophisticated treat offers a harmonious blend of flavors and textures, making it a perfect finale for a special meal.
Ingredients:
For the Oolong Tea Ice Cream:
- 2 cups heavy cream
- 1 cup whole milk
- 4 tbsp Oolong tea leaves (or 4 Oolong tea bags)
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1 tsp vanilla extract
For the Poached Peaches:
- 4 ripe peaches, halved and pitted
- 2 cups water
- 1 cup white wine (optional)
- 1/2 cup granulated sugar
- 1 vanilla bean, split and seeds scraped
- 1 cinnamon stick
- 2-3 star anise pods
For the Camembert Cheese Panna Cotta:
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1/2 cup Camembert cheese, rind removed and cut into small pieces
- 2 tsp unflavored gelatin powder
- 3 tbsp cold water
- 1 tsp vanilla extract
Instructions:
1. Prepare the Oolong Tea Ice Cream:
- In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until just simmering, then remove from heat.
- Add the Oolong tea leaves (or tea bags) to the hot cream mixture. Cover and steep for 10-15 minutes, depending on how strong you want the tea flavor.
- Strain the mixture to remove the tea leaves (or tea bags) and return the infused cream mixture to the saucepan.
- In a separate bowl, whisk together the egg yolks and sugar until pale and thick.
- Slowly pour the warm cream mixture into the egg yolks, whisking constantly to temper the eggs.
- Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 170-175°F or 77-80°C). Do not let it boil.
- Remove from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions. Transfer to a container and freeze until firm.
2. Poach the Peaches:
- In a medium saucepan, combine the water, white wine (if using), sugar, vanilla bean and seeds, cinnamon stick, and star anise.
- Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
- Add the peach halves to the poaching liquid, cut side down. Reduce the heat to low and simmer for 10-15 minutes, or until the peaches are tender but not falling apart.
- Remove the peaches from the liquid and set aside to cool. You can peel the peaches if desired.
- Continue simmering the poaching liquid until it reduces to a syrupy consistency. Set aside for serving.
3. Make the Camembert Cheese Panna Cotta:
- In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
- In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until the sugar dissolves and the mixture is just simmering.
- Add the Camembert cheese pieces and stir until the cheese melts completely and the mixture is smooth. If there are any lumps, strain the mixture to remove them.
- Remove the saucepan from the heat and stir in the bloomed gelatin until fully dissolved.
- Stir in the vanilla extract. Pour the mixture into ramekins or molds and refrigerate for at least 4 hours, or until set.
4. Assemble the Dessert:
- To serve, place a panna cotta on each dessert plate (you may need to run a knife around the edges and dip the mold in warm water to unmold it).
- Arrange a poached peach half beside the panna cotta.
- Add a scoop of Oolong tea ice cream to the plate.
- Drizzle the poached peach and panna cotta with the reserved poaching syrup.
Read: Tiramisu Gelato – A Classic Dessert Reimagined as Gelato!
Serving Suggestions:
Garnish the dessert with fresh mint leaves, a sprinkle of crushed nuts (like pistachios or almonds), or edible flowers for an extra touch of elegance. Serve immediately and enjoy the delightful interplay of flavors and textures in this refined dessert.