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6th October 2017


Chocolate Panna Cotta & Poached Plum | Tea Pairing

Panna cotta once had many conjuring the unappealing image of the wobbly and too-hard-set versions of the 1990s but, these days, it has had somewhat of a renaissance. Made well, the mild, creamy taste of a panna cotta is the ideal base for all kinds of flavours and textures and we’ve often infused it with tea – such as jasmine – to give depth, or character. Here we've created a black tea chocolate pairing, with an exceptional tea.

A delicious black tea pairing with dark chocolate panna cotta.

Chocolate Panna Cotta & Poached Plum


This is just the recipe for a black tea chocolate pairing. The dark chocolate panna cotta is simple to make but impressive to serve, especially when done so with sticky, poached fruit and a spoonful of poaching syrup to cut through the creaminess of the base.

Makes: 6    |    Time: 4.5hrs (including cooling)

  • 2 leaves gelatin
  • 250ml double cream
  • 200ml milk
  • 100 grams caster sugar
  • 1 teaspoon vanilla bean paste or extract
  • 200 grams dark chocolate (70% cocoa), roughly chopped

To serve

  • softly whipped cream

Red Wine Poached Plums

  • 6 large plums
  • 240ml red wine
  • 55g caster sugar

Lightly oil 6 × small ramekins or plastic moulds and place them on a tray. Soak the gelatin leaves in a bowl of cold water for about 5 minutes. Put the cream, milk, sugar and vanilla in a saucepan and bring to a simmer. Take off the heat and add the chopped chocolate. Leave for 1 minute then whisk until smooth. Lift the gelatin out of the water and squeeze out excess water. Add to the chocolate mixture and stir to dissolve. Pour the mixture into the ramekins and when cool, refrigerate for at least 3–4 hours until set.

To serve

Dip the base of each ramekin into hot water for a few seconds. Run a small knife around the inside of the dish and turn the panna cotta out on to chilled plates. Serve with whipped cream and the poached plums.

Red Wine Poached Plums

Halve the plums and remove the stones. Bring the wine and sugar to a simmer in a sauté pan, stirring to dissolve the sugar. Add the plums and gently cook for about 10 minutes until tender but not falling apart, turning once. Carefully remove from the pan and simmer the liquid until reduced a little and syrupy. Pour over the plums and cool before serving.


Red Dragon Black Tea

A black tea made from an oolong cultivar, it is the combination of skilled processing and our expertise that has resulted in the unique character of this Red Dragon - a JING HQ favourite. Fruity and rich, with complex and thick texture, we defy you not to love it, especially when paired with chocolate of equal provenance and interest.

Enjoy enticing flavours of dark berries, ginger, caramel and chocolate and aromas of blackberry and malt.