This panna cotta is so smooth, lightly sweet and a little spicy from the chai masala. This is a spice mix that I make up for chai teas. It has a really nice, gentle heat to it and I thought it would work really well in panna cotta form. To make the chai masala I put 25 g of cloves, 25 g of cinnamon, 15 g of black pepper and 15 g of cardamom seeds into my spice grinder and grind until fine. Then I add 50 g of ground ginger and mix it up. This gentle spicing works really beautifully with the sweetness of the white chocolate.
This panna cotta is perfect after a big meal as it is seemingly light, though it’s not at all! I made this for a big curry night to continue the Indian theme and served it with the easiest coconut ice-cream and hazelnut praline. It can be made ahead of time too so you won’t need to worry about doing anything for the dessert once you have finished your main. My ramekins are quite big but this recipe will work for any size, you can just make more of them with smaller ramekins.
- 200 g white chocolate
- 500 ml cream
- 250 ml milk
- 4 teabags
- 2 tsp chai masala
- 2 tbsp sugar
- 6 gelatine sheets
- Slowly and gently melt the white chocolate in the cream.
- Add the teabags and chai masala to the milk in a separate pot and bring to the boil and then simmer for 20 minutes.
- In another bowl pour cold water over the gelatine leaves and allow steep for 5 minutes.
- Strain the chai tea mixture into the cream and chocolate, pushing all the milk out of the teabags and allow to cool sightly.
- Remove the gelatine sheets from the water, squeezing out any excess water, add them to the cream mixture and stir to dissolve.
- Pour into ramekins and allow to cool in the fridge for at least 4 hours or overnight.
- To turn out, a ramekin in boiling water for about 30 seconds to loosen the panna cotta from the ramekin.