For the panna cotta:

1 tablespoon unflavored gelatin

2 tablespoons cold water

3 ¼ cups heavy whipping cream

1 vanilla bean, seeds and bean

2 individual bags Repubic of Tea Roibus tea

1 cup Organic Zero

¼ teaspoon kosher salt

½ teaspoon vanilla extract

To make the panna cotta:

In a medium saucepot combine cream, vanilla bean and tea bag, bring to a simmer.  Turn off of heat and cover and let steep for 20 minutes.

In the meantime, place water in a small bowl and sprinkle the gelatin over the top to soften.

Once the cream mixture has steeped for 20 minutes, return to low heat just to above lukewarm.

Whisk in gelatin mixture, Organic Zero, salt and vanilla extract and whisk until all the gelatin is melted.

Strain through a fine sieve, pushing all the liquid through with a small ladle or rubber spatula.

Pour into ramekins, cool to room temperature before covering with plastic wrap and chilling for at least 3 hours before serving.

To make the tea gelee top (make while the panna cotta is setting in the cooler):

Simmer tea with water and orange zest for 5 minutes, remove bag and cool completely

Once cold, sprinkle gelatin over tea liquid and orange to soften

Warm slightly over a pan of simmering water.

Whisk in Organic Zero

Remove from heat and cool slightly

Pour an even ¼ -1/3 inch layer over the top of the panna cottas

Let cool again for 30 minutes in the refrigerator

Garnish with fresh oranges

Yields: Six 6-ounce servings

Preparation time: 30 minutes