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.