NANNA’S DIRTY CHAI PANNA COTTA WITH CANDIED WALNUTS

MAKES 4 PREP 5 MINS + SETTING COOK 10 MINS

3 sheets gelatine 300ml tub cream 300ml full-cream milk

1/ cup raw sugar 3 25ml espresso coffee 25ml chai syrup 1 tsp vanilla essence candied walnuts

1 Soak the gelatine sheets in cold water to loosen.

2 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, 6-8 mins until sugar has dissolved.

3 Remove pan from heat. Add softened gelatine sheets to espresso mixture – they will feel and look like a jelly fish.

4 Whisk thoroughly until the gelatine has completely dissolved.

5 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 walnuts.