This recipe comes to us courtesy of Tea Drop.
- 2 1/4 tsp unflavoured gelatin powder
- 2 cups heavy cream
- 1/4 cup sugar
- 1/2 vanilla bean
Honey Spice Sticky Chai Sauce
- 4 tbsp Honey Spice Sticky Chai from Tea Drop
- 1 cup cream
- 1 1/2 cups sugar
- 1/2 cup water
To make the Panna Cotta, sprinkle a single layer of 2 1/4 teaspoons of unflavoured gelatin powder over a small bowl of water. Let stand for 5-10 minutes until softened.
In a medium saucepan, heat 2 cups heavy cream, 1/4 cup of sugar and 1/2 vanilla bean. Bring to the boil until sugar dissolves. Remove from heat, discard the vanilla bean and whisk in gelatin immediately until smooth and dissolved. Pour mixture into four individual serving dishes and refrigerate for at least 2-4 hours.
To make the Honey Spice Sticky Chai sauce, place 4 tablespoons of Tea Drop’s Honey Spice Sticky Chai into a medium saucepan and add 1 cup of cream. Over a medium heat, bring the mixture to a simmer, being careful not to boil. Remove from heat, cover and allow the tea to steep until the mixture cools. Strain the cream and put aside.
Whisk 1 1/2 cups sugar into 1/2 cup of water, then cook over a medium heat until sugar dissolves. Increase heat to medium-high and cook without stirring for 15-20 minutes, until the mixture begins to caramelise. When the mixture turns a medium tan colour, remove the saucepan from heat and carefully stir a couple of tablespoons of chai in at a time.
Continue this until mixture is smooth. Cool to room temperature and store in the fridge.
Top each Panna Cotta with a dollop of the Chai sauce and voila! Enjoy!