Earl grey and vanilla panna cotta in almond spelt Pâte Sablée tartelettes

Earl grey and vanilla panna cotta in almond spelt Pâte Sablée tartlets1 cup almond milk
1 tbsp loose leaf Earl Grey tea
1 vanilla bean
1 cup half & half
pinch of salt
3 tbsp agave syrup or honey
1 1/2 tsp gelatin powder
4 pre-baked tart shells

Warm milk in a small saucepan with the loose leaf tea – heat but don’t boil. When the milk is hot, remove from the stove and let infuse 1 hour.
Sprinkle the gelatin in a small bowl, add 2 tablespoons cold water – stir until gelatin dissolves – set aside.
Strain the tea-infused milk, then place in a medium saucepan with the half and half, pinch of salt, agave syrup. Heat the mixture while whisking on medium-low until the syrup dissolves and the mixture is hot, but not boiling. Add the gelatin and whisk until gelatin dissolves.
Place in the fridge or freezer to cool.
Pour the cooled panna cotta into the shells. You will have some panna cotta left over – pour in small jars, and refrigerate overnight to set.

Recipe adapted from kitchenhealssoul.com

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