Chai Pannacotta

Pannacotta au chai tea avec sauce chocolat
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I was watching Masterchef the other night and Nigella (Lawson) had included in a challenge a coffee pannacotta.  I am not a coffee fan, but I do like a nice pannacotta from time to time.  This chai pannacotta is great! It is simple to make and apart for some cooling time, quite quick too.  The recipe is adapted from Valli Little book “Home Cooking”.

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:
  1. 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.

melange chai pannacotta

  1. 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.
  2. 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).
  3. 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).

creme fouettee legerement

  1. Pour into 4 darioles or silicone darioles moulds.  Place in the fridge.
  2. 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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