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Masala Chai Panna Cotta

This panna cotta is a creamy delight with all the great flavors of a masala chai that you will relish after a meal especially on a spring or hot summer's night. I'm not really into complicated recipes, which means that this My food Story inspired elegant looking dessert is not too hard to whip up.

Yield: 5 Servings


1/4 cups milk 1 tbsp. CTC Assam tea (I use Tapal Danedar)

1.5 tsp. Chai Masala 2 cups heavy cream

1/3 cup powdered sugar or to taste 1 tsp vanilla extract

1.5 tsp. gelatin 3 tbsp. warm water


1. Heat milk in a saucepan on medium-high heat. Add the Chai Masala, tea and bring to a boil.

2. Reduce heat to medium-low. Then add the cream, sugar and vanilla extract. Mix well and let it simmer.

3. Meanwhile, add the gelatin to warm water and let it bloom (takes about 2-3 mins). Add the bloomed gelatin to the panna cotta mixture and mix well.

4. Strain the mixture using a sieve to rid of the tea leaves. Then divide the mixture in 5 glasses, small glass bowls or ramekins and let them cool to a room temperature. Refrigerate for at least 3 hours or until set.

5. To un-mould, 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.


- You may serve as is. It looks and tastes wonderful with caramelized pistachio and even fresh figs.

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