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Masala Chai Panna Cotta
My take on the classic chai biscoot. Twisting a classic street side beverage into an elevated dessert.
Smooth, rich & creamy but not cloying or heavy the sign of a well made panna cotta. A classic Italian dessert which I have infused with classic Indian flavours and strong Assam tea. This dessert makes after dinner wali chai just a touch more special. I'd created a version of this years ago but have been refining it and feel like its the best version so far so hope you give a crack!
It super easy to make, perfect to make ahead if you are entertaining or want to make it for date night., just set it and forget it! Super easy to double or quadruple if necessary. Do let me know if make it and share it with me by tagging on my Instagram @coco_and_chili
I've toasted and ground the chai spices myself but feel free to use a blend that you have in case you don't have time to make it.
Serves 4
Ingredients :
- 250g Milk
- 250g Thickened Cream
- 30g Raw sugar, sub with jaggery powder (40g)
- 15g Loose leaf, Assam tea
- 20g fresh ginger grated/ sub with ginger powder
- 5g Fresh mint leaves, about an handful
- 2.5 Gold Strength Gelatine leaves 5.2g approx
Spice mix
- 1.5g Cinnamon stick about 1/4th stick
- 1.5g Fennel seeds (untoasted)
- 1 Star Anise
- 2 Green Cardamom pods
- 1 Black Cardamom/ sub with 2 extra green cardamom
- 4 cloves
- 6-8 black peppercorns
- Yield about 4.2g
Method:
- In cold pan over low heat, dry roast the spices till fragrant, about 4 minutes. stirring often to ensure they don't burn. Dry roast means to toast without ant oil or fat.
- Allow to cool slightly and grind in a mortar and pestle or a spice grinder.
- Heat milk over medium heat in a medium sauce pan along with sugar, mint, spice mix and ginger till steaming. Add in the tea leaves and increase heat to bring to a boil, stirring intermittently, allow to boil for 2 mins. Reduce heat and simmer for 3-4 mins till the milk has a deep tea colour. Add in cream and simmer for another 5 mins on medium heat.
- Allow to cool, cover and refrigerate to infuse for at least 4 hours or overnight.
- Time to set
- The next morning, prepare a tray and choose your desired serve ware mould, can be anything like some fancy cups or glasses to set in and serve from. I used a brass cup with a saucer to replicate the chai experience. Have a jug and a sieve ready.
- Bloom your gelatine leaves in *COLD* water for 10 -15 mins.
- Place the chai infusion on the stove and heat for a few minutes stirring gently. The mix should lukewarm around 40C
- Squeeze out the water from the gelatine leaves and mix it into the the chai infusion. Stir to combine.
- Strain into the the jug using the sieve, make sure to push down on the tea leaves to get all the good bits.
- Pour the chai mixture into the moulds and refrigerate for 6 hours.
- Serve with you favourite chai accompaniments like biscuits or I often serve them with my Wattle Seed Nankhatai
Do let me know if make it and share it with me by tagging on my Instagram @coco_and_chili using the #cocoandchilirecipes
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