TEA PANNA COTTA
Prep time 55mins Cooking time 5mins Refrigeration time 4 hours Serves 8
3 cardamom pods, bruised 2 cm piece ginger, peeled, grated 2 vanilla-infused tea bags ½ cup boilingwater 1l buttermilk ¾ cup caster sugar ¼ tsp ground cinnamon ½tsp vanilla bean paste 1 tbsp powdered gelatin 4 tb sp pistachio and almond slivers
Place the cardamom, ginger and tea bags in a heatproof jug. Add 1/3 cup boilingwater. Set aside for 30minutes to brew, then strain the tea into a bowl and discard the cardamom, ginger and tea bags. Place the tea, buttermilk, sugar, cinnamon and vanilla in a saucepan over low heat. Cook, stirring, for 3-4minutes, until the sugar dissolves and the buttermilk is just warmed through. Remove from heat. Place the remaining boiling water in a heatproof bowl, sprinkle with gelatin and whisk to dissolve. Add this mixture to the buttermilk, stirring constantly until everything is well combined. Pour into 8 200ml-capacity glasses. Refrigerate for 4 hours or until set.
Garnish with the nuts to serve.