Masala Chai Panna Cotta Recipe by Urban Tadka

Ingredients

2 chai tea bags
1 cinnamon stick
1/4 piece of ginger, grated
1/4 tsp cardamom powder
150mL milk (full cream)
300mL double cream
60g jaggery
2 gelatin leaves
Parley G (Indian biscuit) - optional garnish
Chocolate stick - optional garnish

Method

Cut open the tea bags and sprinkle the contents into a saucepan. Add the cinnamon stick, crushed ginger, cardamom powder, milk, cream and jaggery.

Heat the mixture gently over a low heat, stirring all the time using a whisk, until the jaggery has dissolved. Turn off the heat and allow the tea to infuse for 10 minutes.

Meanwhile, put the gelatin leaves into a small bowl, cover with cold water and allow to soften for 5 minutes.

Remove the cinnamon stick from the infused cream, then strain the mixture through a tea strainer or sieve to remove any large bits of cinnamon or tea.

Drain the gelatin leaves and squeeze out the excess water, then add the leaves to the warm infused cream and stir until dissolved.

Divide the panna cotta mixture between four small pretty glasses.

Cover and chill in the fridge for at least 2-3 hours or until set.

Remove the panna cotta from the fridge about 20 minutes beforehand, then serve.

Garnish with a biscuit, chocolate stick and orange segment if liked.

Recipe provided by Urban Tadka