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
Print Recipe
Pin Recipe Instructions
- I came up with this recipe myself because I wanted to make a simple dessert for an Indian meal.
- 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.
- Soak the gelatine in cold water for 5 minutes, squeeze it out and stir into the milk-cream mixture. Preferably with a whisk.
- Fill the panna cotta into small molds and refrigerate for at least three hours.
- This goes well with a sauce made from pureed mangoes, refined with orange juice and sugar.
- Tip:
- 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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