- In 8-Cup Multipurpose Pot, whisk mix with milk.
- Bring to a boil over medium-high heat, stirring frequently. Once boiling, immediately remove from heat.
- Pour into six Prep Bowls. Cool. Cover and refrigerate until set; 3 hrs or overnight.
- Serve as is, or to unmold, run a knife around the edge of each ramekin; turn out onto a dessert plate.
VEGAN PANNA COTTA - Prepare panna cotta as per package, using non-dairy
milk such as almond, soy, or oat. Enjoy ½ cup serving.
BLUE BUTTERFLY PANNA COTTA - Prepare panna cotta as per package, adding 3 Blue Butterfly Herbal Tea bags. Use a large spoon
to gently squeeze tea bags against side of the pot while cooking. This helps release colour and flavour. Squeeze again when removing
and then discard. Continue with recipe as written.
TIP: Cow's milk works the best for the brightest blue colour.
For a more indulgent dessert, use 1 cup whipping cream and 2 cups milk, your choice.
Rinse ramekins with cold water before filling. This will help prevent sticking when unmolding.