Ingredients
Scale
- 1 ¾ cups whole milk
- 6 chai tea bags
- 2 cloves
- 1 stick cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon allspice
- 3 teaspoons powdered vegan gelatine
- ⅓ cup granulated sugar
- 1 ½ cups heavy cream
- 1 teaspoon vanilla extract
- ¼ cup sugar (for pistachio toffee)
- 1 tablespoon water (for pistachio toffee)
- 1 tablespoon chopped pistachios (for pistachio toffee)
Instructions
- Infuse milk: Heat whole milk with chai tea bags and spices until boiling; steep for 10 minutes.
- Prepare gelatin: Bloom vegan gelatine in cold milk for about 5 minutes.
- Combine ingredients: Remove spices, whisk in sugar and gelatin, then add cream and vanilla.
- Chill: Pour into serving glasses; refrigerate for at least 4 hours until set.
- Make pistachio toffee: Heat sugar and water until golden; mix in chopped pistachios.
- Serve: Drizzle toffee over set panna cotta before enjoying.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 panna cotta (150g)
- Calories: 250
- Sugar: 18g
- Sodium: 75mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 45mg