Ingredients
Scale
- 1 ¾ cups whole milk, divided (430ml)
- 6 chai tea bags, good quality
- 2 cloves
- 1 stick cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon allspice
- 3 teaspoons powdered Vegan Gelatine (unflavoured)
- ⅓ cup white granulated sugar (66g / 2.3oz)
- 1 ½ cups thickened (heavy) cream (375ml)
- 1 teaspoon vanilla extract
- Pinch of salt
- ¼ cup white granulated sugar (50g / 1.8oz)
- 1 tablespoon water (20 ml)
- 1 tablespoon pistachios, roughly chopped
Instructions
- Infuse 1 cup of whole milk with chai tea bags and spices over medium heat for about 5 minutes.
- Remove from heat and dissolve vegan gelatine into the infused milk.
- In a mixing bowl, combine remaining milk, sugar, heavy cream, vanilla extract, and salt. Whisk in the infused mixture until smooth.
- Pour into serving cups or molds and refrigerate for at least 4 hours to set.
- For pistachio toffee, cook sugar and water until golden brown, stir in chopped pistachios, and pour over cooled panna cotta before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian/Indian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg