Vanilla Chai Spiced Panna Cotta
Give traditional panna cotta an update with our vanilla chai spiced panna cotta recipe. Vanilla, coconut and spiced chai flavours bring this favourite to life.
Equipment
- Small saucepan
- Moulds or ramekins to shape the panna cotta
Ingredients
For the Panna Cotta
- 1/2 cup coconut cream
- 1 1/2 cup full cream milk
- 1 teaspoon vanilla extract / vanilla essence
- 1 pinch salt
- 1 1/2 tablespoon brown sugar
- 1 sachet gelatine powder about 1 tablespoon
For the Spiced Chai sauce
- 1 tablespoon loose leaf chai tea leaves or 2 chai teabags *you can also substitute chai flavour syrup
- 5-6 tablespoons of boiling hot water *not required if you are using chai flavour syrup
- 3 tablespoons sweetened condensed milk
Instructions
Making the Panna Cotta
- Add 3 tablespoons of cold water to the gelatine powder (1 sachet, about 1 tablespoon) and mix. Leave for 5 minutes until the gelatine “blooms”, once it absorbs the water and doubles in size, it is ready.
- Add 1 1/2 cup full cream milk and ½ cup coconut cream to a saucepan on medium heat. Keep stirring and bring it up to a gentle simmer - that is when you see small bubbles appearing on the surface.
- Turn your heat to low. Add 1 teaspoon of vanilla extract, 1 1/2 tablespoons brown sugar, a pinch of salt and the bloomed gelatine. Keep stirring until the sugar and gelatine is dissolved about 2 to 3 minutes.
- Pour into your moulds. Leave it out to get to room temperature and then move to the fridge to set. It will take 2-3 hours in the fridge to set.
Making the Chai Sauce
- Brew a very strong concoction of chai using 2 chai teabags or 1 tablespoon of loose leaf chai in 5-6 tablesppoons hot water, steep for a few minutes.
- Strain well or squeeze out the teabags and add 3 tablespoons sweetened condensed milk. Mix well.
To Serve
- Take out your set panna cotta by putting a plate or bowl over the mould and inverting it.
- Drizzle over a generous amount of chai sauce. Dig in and enjoy!