Spiced Chai Panna Cotta
Spiced Chai Panna Cotta
Ingredients
For the Panna Cotta
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 tablespoon gelatin powder
- 1/4 cup cold water
- 3 chai tea bags
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves, optional
For Garnish (Optional)
- whipped cream, as needed
- 4 cinnamon sticks
- 4 star anise
- 4 cardamom pods, crushed
- 2 tablespoons chopped pistachios
Instructions
- 1
Bloom the gelatin: In a small bowl, sprinkle the gelatin powder evenly over the cold water. Let it sit for 5 to 10 minutes until it blooms and thickens into a soft gel.
⏱️ 10 min - 2
Infuse the chai: In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, chai tea bags (or loose leaf chai in a sachet), ground cinnamon, ground cardamom, ground ginger, and optional ground cloves. Heat the mixture over medium heat, stirring occasionally, until it just begins to simmer around the edges. Do not allow it to come to a rolling boil.
⏱️ 5 min
- 3
Steep the tea: Remove the saucepan from the heat. Let the chai tea bags steep in the hot cream mixture for 10 to 15 minutes to allow the flavors to fully infuse. For a stronger chai flavor, you can steep for a few minutes longer.
⏱️ 15 min
- 4
Remove tea bags: Carefully remove the chai tea bags from the mixture, squeezing them gently to extract any remaining liquid before discarding. If using loose leaf tea, strain the mixture through a fine-mesh sieve into a clean bowl or back into the saucepan.
⏱️ 2 min
- 5
Dissolve gelatin: Return the cream mixture to low heat. Add the bloomed gelatin and vanilla extract. Stir constantly until the gelatin is completely dissolved and no granules remain, about 2 to 3 minutes. Ensure the mixture does not boil.
⏱️ 3 min
- 6
Pour into molds: Carefully pour the panna cotta mixture evenly into four 4-ounce ramekins or small dessert glasses.
⏱️ 2 min
- 7
Chill: Cover the ramekins or glasses with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until the panna cotta is completely set and firm.
⏱️ 240 min
- 8
Serve: To serve, you can either spoon the panna cotta directly from the ramekins or, for an elegant presentation, carefully unmold them onto serving plates. To unmold, briefly dip the bottom of each ramekin in warm water (about 10-15 seconds), then invert onto a plate. Garnish with a dollop of whipped cream, a cinnamon stick, star anise, crushed cardamom pods, or chopped pistachios, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spiced Chai Panna Cotta
Ingredients
For the Panna Cotta
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 tablespoon gelatin powder
- 1/4 cup cold water
- 3 chai tea bags
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves, optional
For Garnish (Optional)
- whipped cream, as needed
- 4 cinnamon sticks
- 4 star anise
- 4 cardamom pods, crushed
- 2 tablespoons chopped pistachios
Instructions
- 1
Bloom the gelatin: In a small bowl, sprinkle the gelatin powder evenly over the cold water. Let it sit for 5 to 10 minutes until it blooms and thickens into a soft gel.
⏱️ 10 min - 2
Infuse the chai: In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, chai tea bags (or loose leaf chai in a sachet), ground cinnamon, ground cardamom, ground ginger, and optional ground cloves. Heat the mixture over medium heat, stirring occasionally, until it just begins to simmer around the edges. Do not allow it to come to a rolling boil.
⏱️ 5 min - 3
Steep the tea: Remove the saucepan from the heat. Let the chai tea bags steep in the hot cream mixture for 10 to 15 minutes to allow the flavors to fully infuse. For a stronger chai flavor, you can steep for a few minutes longer.
⏱️ 15 min - 4
Remove tea bags: Carefully remove the chai tea bags from the mixture, squeezing them gently to extract any remaining liquid before discarding. If using loose leaf tea, strain the mixture through a fine-mesh sieve into a clean bowl or back into the saucepan.
⏱️ 2 min - 5
Dissolve gelatin: Return the cream mixture to low heat. Add the bloomed gelatin and vanilla extract. Stir constantly until the gelatin is completely dissolved and no granules remain, about 2 to 3 minutes. Ensure the mixture does not boil.
⏱️ 3 min - 6
Pour into molds: Carefully pour the panna cotta mixture evenly into four 4-ounce ramekins or small dessert glasses.
⏱️ 2 min - 7
Chill: Cover the ramekins or glasses with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until the panna cotta is completely set and firm.
⏱️ 240 min - 8
Serve: To serve, you can either spoon the panna cotta directly from the ramekins or, for an elegant presentation, carefully unmold them onto serving plates. To unmold, briefly dip the bottom of each ramekin in warm water (about 10-15 seconds), then invert onto a plate. Garnish with a dollop of whipped cream, a cinnamon stick, star anise, crushed cardamom pods, or chopped pistachios, if desired.
⏱️ 5 min