Ingredients
- 500 ml heavy cream
- 100 ml whole milk
- 100 g granulated sugar
- 2 teaspoons chai spice mix
- 1 teaspoon vanilla extract
- 3 sheets gelatin
- 7 g powdered gelatin
- 100 g granulated sugar
- 2 tablespoons water
Directions
Soak gelatin sheets in cold water for 5 minutes (skip if using powdered gelatin).
In a medium saucepan, combine heavy cream, milk, sugar, and chai spice mix. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling.
Remove from heat and stir in the vanilla extract.
Squeeze the excess water from the gelatin sheets and add them to the warm cream mixture, stirring until fully dissolved (if using powdered gelatin, sprinkle it over 2 tablespoons of cold milk, let it bloom, then stir into the warm cream).
Pour the mixture into ramekins or molds.
Chill in the refrigerator for at least 4 hours or until set.
For the caramel, combine sugar and water in a small saucepan over medium heat. Stir until the sugar dissolves, then cook without stirring until golden amber.
Remove the caramel from the heat and stir in a pinch of salt.
Let the caramel cool slightly before drizzling it over the set panna cotta for serving.
Frequently Asked Questions
Can I make the Chai Spice Panna Cotta ahead of time?
Absolutely! Chai Spice Panna Cotta is an excellent make-ahead dessert. You should chill the finished panna cotta for at least 4 hours, or preferably overnight, to ensure it sets completely before serving.
What is the best way to store leftover Chai Spice Panna Cotta?
Store the panna cotta in the individual serving dishes, ensuring they are tightly covered with plastic wrap or have a lid. When stored properly in the refrigerator, this dessert will keep well for up to 3 days.
What can I use instead of gelatin sheets in this recipe?
If you prefer, you can substitute the 3 sheets of gelatin with the 7g of powdered gelatin mentioned in the ingredients. Be sure to bloom the powdered gelatin in a small amount of cold water separately before stirring it into the warm cream mixture.
