Almond Chai Panna Cotta

6 November 2014 | Recipes

I whipped up these delicious morsels for a recent Luz Almond and I Quit Sugar sugar-free high tea event that I catered for.

I know I’m a little biased, but these are really THAT good. They’re super easy to make and are the perfect dessert to make friends that aren’t convinced by the whole “sugar-free” thang.

Almond Chai Panna Cotta

Ingredients

● 600 ml unsweetned Luz Almond Milk.
● 400 ml pure cream.
● 1/4 cup rice malt syrup.
● 1 teaspoon vanilla powder.
● 2 cinnamon quills, broken.
● 3 whole cloves.
● 5 whole black peppercorns.
● 8 green cardamon pods, bruised.
● 2 teaspoons fennel seeds.
● 2 teaspoons ground ginger.
● 2 tablespoons english breakfast tea leaves.
● 15 g gelatine sheets.
● ground cinnamon, to dust.

 

Directions

1. Heat almond milk, cream, syrup, vanilla, cinnamon, cloves, peppercorns, cardamon, fennel, ginger and tea leaves in a saucepan. Slowly bring mixture almost to a boil, but don’t allow to boil. Remove from heat. Cover and let infuse for at least 30 minutes.
2. Strain through a fine muslin cloth or nut milk bag. Discard spices and tea leaves. Return mixture back to saucepan.
3. Soak gelatine leaves in cold water for 5-7 minutes. Squeeze excess liquid from leaves and add to warm chai mixture. Place back on low heat and stir until gelatine is dissolved.
4. Pour mixture into 8 x 125ml serving glasses or lightly oiled panna cotta moulds.
5. Refrigerate mixture for 2-3 hours or until set.
6. When ready to serve dust with ground cinnamon.

 

Note
* For a caffeine free version add rooibos tea leaves in place of english breakfast tea leaves.
* For our High Tea we served these Panna Cottas in 50ml shot glasses. This mixture would make 20 mini panna cottas.
* Want a quick version? Add two chai tea bags to cream and milk, instead of spices and tea leaves.

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