Plan to make it at least 4 hours before serving to ensure it sets.
I used a chai tea mix, but if you don’t have access to a good chai tea, you can make your own.
Makes 4.
Ingredient:
- 300 ml milk
- 3 teaspoons of good quality chai tea. To make your own combine 1 cinnamon quill, 6 cloves, 6 cardamon pods, 1 tsp fennel seeds, 1 tsp mixed spices, 1 tbs black tea leaves.
- 55 g caster sugar
- 1/2 vanilla bean, split, seeds scrapped. I alternatively used ground vanilla beans (1/2 tsp)
- 3 leaves of gelatin gold strength
- 300 ml thickened cream, whipped to soft peaks
- To serve: rhubarb compote or chocolate sauce, poached fruits would also work very well.
Method:
- Place the milk, chai tea, sugar and vanilla in a saucepan and heat up on slow heat until sugar dissolves. Brings to a small simmer and allow to cook for a few minutes (3-5). Remove from the heat an leave to infuse.
- In the meanwhile, break the gelatin leaves an place in a bowl with cold water to soften. 5 minutes is enough. Squeeze out the excess water and add to the warm milk mix, stir and make sure it is fully dissolved.
- Pass through a thin strainer and let to cool close to room temperature (or you whipped cream will liquefy if incorporated in too hot a liquid).
- Fold the whipped cream into the cooled mixture. I like using a very wide whisk holding it on its size and turning the mixture gently from bottom up (like if inserting egg whites).
- Pour into 4 darioles or silicone darioles moulds. Place in the fridge.
- To unmould, if using rigid darioles moulds place the base of the dariole mould quickly in hot water, then turn over the serving plate. Wih silicone darioles, you can use a sharp knife around the edge, turn over the serving plate and “massage” the bottom until the pannacotta gently pops on the plate.
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