RECIPE | Chai panna cotta with fresh berries & honeycomb
This classic Italian dessert has been given an Indian twist with the addition of chai tea
Serves: 4
Ingredients:
4 leaves of gelatine
500ml (2 cups) cream
185ml (¾ cup) caster sugar
2 chai tea bags
1 pinch of ground cinnamon
30ml (2 tbsp) warm water
To serve:
Punnet of fresh raspberries
1 small Crunchie, crushed
Method: Soak gelatine leaves in tap water for 5-10 minutes to soften.
Combine cream and caster sugar in a small pan and stir over medium heat until sugar has dissolved and cream is heated through, but is not boiling.
Remove from heat, add tea bags and cinnamon and allow to steep for 3-4 minutes.
Remove tea bags.
Squeeze out gelatine leaves and place in one bowl. Add warm water and stir to dissolve.
Slowly add a couple of spoonfuls of the chai cream mixture to the gelatine and stir until smooth. Pour this back into the rest of the warm chai cream mixture, then pour into moulds and chill for at least 4 hours.
Serve topped with fresh raspberries and a sprinkling of crushed Crunchie honeycomb...
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