Milk Tea Panna Cotta with Brown Sugar Boba

Milk Tea Panna Cotta:

1. Bloom gelatin: Mix 1/4 oz unflavored gelatin and 1/4 cup water together in a small bowl and let sit for 3 minutes.
2. Heat & Mix: In a saucepan, heat and mix 1/2 cup sugar, 1 1/2 cups whole milk, and 1 cup heavy cream until the sugar is dissolved and the mixture is hot to touch but still warm enough to leave your finger in. Take off heat.
3. Combine & Steep: Add and mix in the bloomed gelatin. Add two black tea bags and let them steep for 12 minutes. Press on the tea bags to release any extra tea flavor, then remove from the saucepan.
4. Chill: Pour the milk tea mixture into desired molds, ramekins, or jars. Cover with plastic wrap and let it chill for 4 hours or overnight. It’s ready to serve when it’s jiggly but still intact. (If serving in a ramekin mold, grease before pouring for easier release later).

Quick Brown Sugar Boba:

1. Cook Boba: Boil 5 cups of water in a small saucepan. Add and stir in 1/2 cup premade boba. Once the boba floats to the top, let it cook on medium heat for 5-7 minutes (to desired squishiness). Strain the cooked boba and run cold water through it. Set aside in a bowl.
2. Prepare Brown Sugar Syrup: Heat 1/2 cup light brown sugar in a small saucepan over medium/high heat until it starts melting. Just as it begins to melt, add in the cooked boba. Stir and cook on medium heat until the sugar thickens. Take off heat and let cool.
3. Serve: Serve the brown sugar boba on top of your panna cotta when the boba is warm to touch. Enjoy!