TEA PANNA COTTA

Friday - - Good Food -

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.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.