Masala Chai Panna Cotta will be the perfect finish to a holiday dinner. Flavoured with chai tea, whole spices like cinnamon, cloves, nutmeg and vanilla, its rich, creamy and really elegant. Make it for thanksgiving, Christmas, or even Diwali – this dessert leave your guests asking for seconds.
- ¼ cup milk
- 1 tbsp tea leaves (we used tata gold)
- 1” cinnamon stick
- 2 cloves cardamom
- ½ tsp nutmeg
- 2 cups / 400gms fresh cream
- 1/3 cup of sugar (75 gms)
- 1 pinch black pepper
- 1 tsp vanilla extract
- 1 tsp/ 6gm gelatine
- 3 tbsp warm water
- Rub oil on the insides of four six ounce ramekins and wipe them to get rid of any excess.
- Place milk, tea leaves, cinnamon, cardamom and nutmeg in a sauce pan and bring it to a boil. Lower the heat once it starts boiling and simmer for 2-3 minutes.
- Then add cream, sugar and pepper and whisk on a low heat till the sugar dissolves. Add vanilla extract and mix.
- Meanwhile, add gelatin to warm water and allow it to bloom. Once it’s bloomed, add it to the panna cotta mixture and mix well.
- Strain the mixture using a sieve and a cheesecloth to get rid of any sediments. Divide the mixture in the ramekins and let them cool to room temperature. Refrigerate for at least 3 hours and up to a day.
- To unmould, run a knife along the edges of the panna cotta. Then dip the ramekins in warm water for 3-4 seconds. Let them sit for another 5 seconds and then invert them onto a plate. Tap gently to allow the panna cotta to fall.