Masala Chai Panna Cotta is flavored with everything that makes a good masala chai, and is an easy elegant dessert. It’s the perfect finish to dinner and will leave you asking for seconds. I have always been scared of attempting desserts because they require more finesse than I think I have. Everything changed with this masala chai panna cotta. It’s definitely one of the most elegant things I’ve put on the table lately and I was surprised by how easy it was.
Panna cotta is simply sweetened cream thickened with gelatin. It can easily be a three ingredient dessert – cream, sugar, gelatin or four ingredient if you add vanilla. Or it can go into more elaborate flavors like chocolate, strawberry, orange etc.
We took a classic panna cotta recipe and flavored it with everything that goes into masala chai and the result is stellar! This masala chai panna cotta is delicious, creamy, light and so EASY!
Ingredients
¼ cup Milk
1 tbsp Tea leaves we used tata gold
1 Cinnamon stick
2 cloves Cardamom
½ tsp Nutmeg
2 cups Fresh cream
1/3 cup Sugar
1 pinch Black pepper
1 tsp Vanilla extract
1 tsp Gelatine
3 tbsp Water warm
Method* 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.