Chai Panna Cotta

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 10 mins
Total Time 3 hrs 20 mins
Course Dessert
Cuisine European
Servings (Default: 4)

Ingredients

  • 250 g cream, or cremefine
  • 250 ml milk
  • 100 g suar
  • 4 sheets gelatine, white
  • 1 vanilla pod (s)
  • 1 stick cinnamon
  • 3 clove (s)
  • 1 piece (s) ginger root, approx. 2 cm, peeled and cut into small s)
  • 3 cardamom pods, green, crushed
  • 3 cardamom pods, black, crushed
  • 2 pinches nutmeg, freshly grated
Chai Panna Cotta
Chai Panna Cotta

Instructions

  1. I came up with this recipe myself because I wanted to make a simple dessert for an Indian meal.
  2. Put all spices (except cinnamon stick, nutmeg and vanilla) in a tea bag and staple if necessary (does not affect the taste). Add the bag with the scraped-out vanilla pod, the vanilla pulp and the grated nutmeg to the milk and cream and bring to the boil. I dosed the amount pleasantly mild, but if the taste does not have the desired intensity, you can either put more spices in a second bag, or simply hang a bag of good chai tea in it and heat it up again. Let cool slightly.
  3. Soak the gelatine in cold water for 5 minutes, squeeze it out and stir into the milk-cream mixture. Preferably with a whisk.
  4. Fill the panna cotta into small molds and refrigerate for at least three hours.
  5. This goes well with a sauce made from pureed mangoes, refined with orange juice and sugar.
  6. Tip:
  7. The panna cotta is particularly easy to turn out of small silicone baking molds. But you can also pour them into a baking dish and cut into the appropriate number of pieces just before serving.

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