You have to try this! Naturally sugar free and beautifully moreish, this almond chai panna cotta will leave you wanting more!
INGREDIENTS:
600 ml Organic Luz Almond Milk.
400 ml pure cream.
1/4 cup rice malt syrup.
1 teaspoon vanilla powder.
2 cinnamon quills, broken.
3 whole cloves.
5 whole black peppercorns.
8 green cardamom pods, bruised.
2 teaspoons fennel seeds.
2 teaspoons ground ginger.
2 tablespoons english breakfast tea leaves.
15 g gelatin sheets*
Ground cinnamon, to dust
PREPARATION:
- Heat almond milk, cream, syrup, vanilla, cinnamon, cloves, peppercorns, cardamom, fennel, ginger and tea leaves in a saucepan. Slowly bring mixture almost to a boil, but don’t allow to boil.
- Remove from heat, cover and let infuse for at least 30 minutes
- Strain through a fine muslin cloth or nut milk bag. Discard spices and tea leaves. Return mixture back to saucepan
- Soak gelatin leaves in cold water for 5-7 minutes. Squeeze excess liquid from leaves and add to warm chai mixture
- Place back on low heat and stir until gelatin is dissolved
- Pour mixture into 8 x 125ml serving glasses or lightly oiled panna cotta moulds.
- Refrigerate mixture for 2-3 hours or until set.
- When ready to serve dust with ground cinnamon.
ENJOY!
* To make this dish vegetarian, use Agar (an algae derived product) in
replace of gelatin