Nanna’s dirty chai panna cotta with can­died wal­nuts

Northern Rivers Style - - TRAVEL -

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

Can­died wal­nuts

■ 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.

PHOTO: HARETH TAYEM

Nanna's dirty chai panna cotta.

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