1 packet gelatin powder (unflavoured)
400 ml double cream
100 ml evaporated milk
100 g caster sugar
5 tbsp thai tea leaves
toppings:
100 g diced strawberries
1-2 tsp caster sugar
¼ cup Nata de Coco (drained)
When ready to serve, scoop some of the macerated strawberries and their juices onto the top of each panna cotta. Dot with a few cubes of Nata de coco.