Chai panna cotta

Name: Chai panna cotta
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 4
Ingredients: 2 Fairtrade chai tea bags; 1 Fairtrade cinnamon stick; 150 ml milk; 300 ml double cream; 60 g caster sugar; 3 552508; Shortbread or wafer biscuits, to serve (optional)

Martha Collison's pretty little panna cotta are perfect for a special-occasion dessert.

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Serves4
CourseDessert
Prepare15 mins
Cook3 mins
Total time18 mins
Pluschilling

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2 Fairtrade chai tea bags
1 Fairtrade cinnamon stick
150ml milk
300ml double cream
60g caster sugar
3 552508
Shortbread or wafer biscuits, to serve (optional)

Cut open the tea bags and sprinkle the contents into a saucepan. Add the cinnamon stick, milk, cream and sugar. Heat the mixture gently over a low heat, stirring all the time, until the sugar has dissolved. Turn off the heat and allow the tea to infuse for 10 minutes.
Meanwhile, put the gelatine leaves into a small bowl, cover with cold water and allow to soften for 5 minutes.
Remove the cinnamon stick from the infused cream, then strain the mixture through a tea strainer or sieve to remove any large bits of cinnamon or tea. Drain the gelatine leaves and squeeze out the excess water, then add the leaves to the warm infused cream and stir until dissolved.
Divide the panna cotta mixture between 4 small pretty glasses or teacups. Cover and chill in the fridge for at least 2-3 hours, or until set. Remove the panna cotta from the fridge about 20 minutes beforehand, then serve with a shortbread or wafer biscuit, if liked.