Chai Panna Cotta

If you love Panna cotta and the spicy flavours of Chai Lattes

then this is the perfect dessert for you.  It is a Luke Mangan 

recipe that I love to make.    

I did include it in my Diner en Blanc menu, but would not do

so again as I forgot to keep it in the bottom section of the 

esky all night and by adding a little extra gelatine, it did not 

keep firm but tasted a little grainy.  

Although, it still disappeared very quickly.                             

If you want a more subtle taste, then use less cloves, ginger

and star anise.

Also, Luke Mangan strains the mixture after adding the 

gelatine. I strain it before and again after adding the gelatine 

because I find that works better and is easier for me.

I will post the strawberries and syrup recipe soon … …

                                                 

 Ingredients  (this will make 2 large Bodum and 3 small Bodum pots – large pictured, although I usually just serve it in the small Bodums, which makes about 6 small - you are welcome to double the ingredients if you need to make more)

1 vanilla pod    or     1 teaspoon of the Pure Vanilla paste

1 cinnamon quill, roughly broken

4 cloves 

3 black peppercorns

3 green cardamom pods crushed     or    2  1/2 gram (1/2  teaspoon) ground cardamom

2.5 gram (1/2  teaspoon)  fennel seeds (whole)

1 x 3 cm knob ginger, peeled and chopped

5 gram (1 teaspoon) allspice

3 star anise

8  gram (1/2  tablespoon or  2 teaspoons) English Breakfast Tea leaves

1/3 cup castor sugar

1 ½ cups milk  (375 mls)

And

1 cup chilled and whipped cream

3 gelatine leaves – soaked in cool water      or     2 ½ teaspoon gelatine powder dissolved well in a little of the liquid, 

just warmed so it is no longer grainy, before adding to the main dish

Method

In medium size saucepan, add the milk, spices, tea and sugar.

Bring to a very gentle simmer for 10 minutes – do not boil

Take off the heat and strain out the spices

Stir in the pre-soaked gelatine or the prepared gelatine powder

Mix well and allow to cool a little.  Strain again into a large bowl.

Fold the whipped cream through the spiced milk.

Carefully spoon into cups  or serving dishes.

Chill in the fridge - preferably overnight.

Options

Serve with strawberries in spiced syrup or spiced biscuit fingers or extra spiced whipped cream

                                                                                                                                                Enjoy!  Colleen