on Nov 05, 2019, Updated Aug 23, 2020 I have always been scared of attempting desserts because they require more finesse than I think I have. Everything changed with this masala chai panna cotta. It’s definitely one of the most elegant things I’ve put on the table lately and I was surprised by how easy it was to make.
What is panna cotta?
Panna cotta is simply sweetened cream thickened with gelatin. It can easily be a three ingredient dessert – cream, sugar, gelatin or four ingredient if you add vanilla. Or it can go into more elaborate flavors like chocolate, strawberry, orange etc. We took a classic panna cotta recipe and flavored it with everything that goes into masala chai and the result is stellar! This masala chai panna cotta is delicious, creamy, light and so EASY!
Masala Chai Panna Cotta in five steps
Step #1 is flavoring the panna cotta with chai and spices. Tea and spices are steeped in some milk and brought to a boil Step #2 is adding the cream, vanilla and sugar and simmering till all the sugar melts. Once the sugar melts, gelatin is added to the mixture Step #3 is sieving this mixture so that we are left with masala chai flavored cream Step #4 is pouring into moulds and refrigerating to set Step #5 is demoulding the panna cotta once its set All panna cotta recipes follow the same five steps, and you’ll see how ridiculously easy it is to make one.
Gelatin for Panna Cotta
A key ingredient for panne cotta is gelatin. You can easily find granular unflavored gelatin in most stores. We like to bloom the gelatin in some warm water and add it towards the end. If you don’t eat gelatin, you can also use agar agar as a substitute. While making panna cotta is fairly simple, demoulding is what I find the most tricky. You can serve panna cotta in ramekins, or whatever you use to set it, but demoulded panna cotta, still wobbly but holding its shape is the most amazing thing in the world!
Demoulding Panna Cotta
To demould panna cotta, slide a knife around the edges. Then dip the ramekin (or mould) in hot water for 3-4 seconds. Let the ramekins sit for 5-10 seconds and then turn them upside down on a plate. Tap the bottom of the ramekin gently and the panna cotta should fall out. If it doesn’t, repeat the process of dipping it in warm water in two second increments.
Serve this with
Fresh fruits like figs, cherries, oranges which are all flavours that complement masala chaiChocolate or caramel sauceChopped nuts and chocolate shavings
Watch Masala Chai Panna Cotta Recipe Video
More Custards and Puddings:
Stovetop Coconut Caramel CustardBaileys Tiramisu Trifle Cups (without egg)Golden Turmeric Milk Chia Seed PuddingCinnamon Bread PuddingIntense Eggless Chocolate Mousse
