As promised here is the recipe for the chai pannacotta that went down so well at our Indian Odyssey supperclub a few weeks back. Rick’s book is not that great for puds, but we’ll let him off as it’s fab for savoury! Anyway with a little bit of an experiment and using masala chai as inspiration I soon came up with this little beauty. I had to have a play around with the gelatine to get the right set. I served them in little terracotta pots and I wanted the right level of luscious wobble and not something that was set hard like rubber! I do love a creamy decadent pannacotta and wouldn’t normally mess around with additional flavours. However I think the ginger and the spices really gave it a comforting, earthy depth. The natural yoghurt seems a minor ingredient but do include it as it creates a subtle sharpness to cut through the naughty sweet cream. Hope you enjoy!
Ingredients for 4 pannacottas:
- 300ml double cream
- thumb sixed piece of fresh root ginger (bruised)
- Half a stick of cinnamon
- 6 cardamom pods
- 1 chai teabag
- 100g caster sugar
- 125ml whole fat milk
- 1 x tablespoon natural yoghurt
- 1.5 – 2 leaves of gelatine (I used ones that were about 2g each)
In a pan heat your cream to a simmer and then take off the heat. Now add the cinnamon, ginger, cardamom and chai tea bag and leave to infuse for 30 minutes. Now strain the spices out of the cream. Put the cream back into a pan with the sugar and heat through to dissolve the sugar. Now whisk in the milk and yoghurt. Soak the gelatine leaves in cold water for about 5 minutes (I found 1.5 leaves gave a lovely soft and creamy set). Whisk the softened gelatine into the creamy mix. At this stage I strained the whole mixture again to remove any stubborn bits of spice, or lumps of yoghurt and gelatine not fully combined, it means your mix will be lovely, light and creamy. Pour it into your desired dishes/ moulds and chill for a minimum of two hours. Serve with fresh fruit and shortbread!