Chai Panacotta

Serves 4-6

 

2 ½ sheets of gelatine *see note for agar agar

150 mil full fat milk

400 mil double cream

80 g castor sugar

2 breakfast teabags

1 ½ teaspoons Chai Mountain masala

¼ teaspoon vanilla essence

 

 

Method 

Put the gelatine sheets into a small bowl of cold water and leave at least five minutes for them to soften.

Place the milk, breakfast teabags & masala into a pan and heat very slowly until just simmering, set aside allow to cool. Once cool remove the teabags. Add the sugar, cream and vanilla, return to the heat, stirring so the sugar dissolves. Once the mixture reaches a fast simmer take the pan off the heat and strain the milk mixture into a clean bowl. Squeeze the gelatine to remove any water before adding the gelatine to the milk mixture, stirring to make sure it's fully dissolved before dividing into 4 or 6 individual moulds or bowls. Once cold cover and refrigerate 6-8 hours until completely set.

Notes

  • Covered this panna cotta will keep 2-3 days in a fridge
  • Vegetarian * replace gelatine with agar agar following instructions on the packet