Nanna’s dirty chai panna cotta with candied walnuts
3 sheets gelatin
300ml tub cream
300ml full-cream milk
1/3 cup raw sugar
25ml espresso coffee
25ml chai syrup
1 tsp vanilla essence
■ Soak gelatine sheets in cold water to loosen.
■ Add all remaining ingredients (except gelatine) to a saucepan. Heat on medium, stirring occasionally, until it reaches about 80°C on a candy thermometer.
■ Reduce heat to low. Cook, stirring, for
6–8 minutes until sugar has dissolved.
■ Remove pan from heat. Add softened gelatine sheets to espresso mixture – they will feel and look like a jellyfish.
■ Whisk thoroughly until the gelatine has completely dissolved.
■ Pour the mixture into plastic moulds that have been sprayed or wiped with a bland vegetable oil, so they will easily pop out once set.
■ Chill overnight. Serve with candied walnut.
Nanna's dirty chai panna cotta.