Darjeeling Panna Cotta with Caramel Oranges

Panna cotta

1. Put the cream in a saucepan and stir with the sugar., Put the Darjeeling First Flush in a tea bag or in a tea infuser and add to the cream. Now bring everything to the boil while stirring, it should boil really well. Then remove from the heat and let it steep for 5 minutes.
2. In the meantime, soak the gelatine in cold water. Then remove the Darjeeling from the cream, squeeze out the gelatine well and stir it into the cream very well. Then fill into dessert glasses and when they have cooled down enough, put in the refrigerator and let sit for at least 2 hours.

Caramel oranges

1. Finely rub 1 tablespoons of the peel from the oranges. Then peel the oranges with the knife so that nothing of the white skin can be seen and then cut out the fillets, catching the juice and squeezing out the carcass well again. Cut the fillets again.
2. Melt the butter in a saucepan and add the sugar and cook everything to a nice caramel, then deglaze with the Cointreau and the orange juice and simmer until the caramel has dissolved and then remove from the heat and add the orange fillets and the orange zest fold in and let cool down well.

finish

1. To serve, pour the caramel oranges over the panna cotta.