2tbspsweet tea concentrate(reserved from Sweet Tea reduction - step 1)
2tbspcold water
1/2tbsp(1 packet) gelatin
2cupsfresh raspberries
fresh lemon zest
Instructions
For the sweet tea concentrate, pour sweet tea into a saucepan over high heat to a boil. Reduce over high heat until it coats the back of a spoon and measures 1/2 cup, about 15 to 20 minutes. Cool and reserve concentrate for steps 4 and just before serving; step 5.
Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes.
In a medium saucepan bring the cream, milk and sugar to a simmer over medium-low heat. When sugar has dissolved remove from heat and add 2 Tbsp (or more to taste) sweet tea concentrate.
Add gelatin in the milk mixture and stir until the gelatin has completely dissolved. Pour it in the serving glasses or ramekins and refrigerate until it sets, for about 4 hrs or overnight.
Just before serving, top each panna cotta with 1 teaspoon Sweet Tea concentrate. Top with raspberries and some fresh lemon zest.