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Chai Panna Cotta

Chai Latte Panna Cotta

An alternative dessert for your Christmas dinner finale! If you don't fancy Christmas Pudding this year, make our gluten-free Spiced Chai Panna Cotta with Cranberry Jelly! Equally festive, and decadently creamy, we added a twist to this classic Italian dessert by infusing the cream with warming Chai tea and topped it with a tart Christmas must-have Cranberry Jelly!
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Setting Time: 5 hrs
Total Time 5 hrs 20 mins
Course Dessert
Cuisine Christmas, Italian
Servings 4 portions
Calories 459 kcal

Ingredients
 
 

For Panna Cotta:

  • 350 ml double cream
  • 150 ml milk
  • 2 sheets leaf gelatine
  • 50 g caster sugar
  • 1 tsp chai tea or 1 teabag
  • 2 -3 cardamom pods seeds only

For Cranberry Jelly:

Instructions
 

Make the Chai Latte Panna Cotta:

  • Soak the gelatine sheets in cold water for 10 minutes.
  • In the meantime, pour double cream, milk and sugar into a pan. Add an infuser with chai tea in it (or simply add a teabag). Cook on low heat gently stirring to dissolve the sugar. The mixture should reach the scalding point but don't let it boil (the temperature should reach 70-80° if you're using a thermometer).
  • Take it off the heat, remove the tea infuse/ teabag. Remove the gelatine sheets from the water and squeeze them to remove any excess water. Place the gelatine leaves in the cream mixture and stir until gelatine dissolves. Leave the crean to cool for 10 minutes. Stir again and transfer into a pouring jug. Divide the mixture into 4 glasses, taking care for it not to drip down the sides.
  • Leave the panna cotta to cool down completely at room temperature. Then carefully transfer to the fridge and chill for at least 4 hours, or until the mixture sets (it should still have a good wobble when shaken gently).

Make Cranberry Jelly:

  • Soak the leaf gelatine sheets in cold water for 10 minutes.
  • In the meantime, heat cranberry juice and sugar in a small saucepan, stirring, until sugar dissolves. Then take it off the heat.
  • Squeeze out the gelatine leaves and then add them to the cranberry syrup. Stir until gelatine dissolves completely, and leave to cool down to lukewarm. Be patient: if you pour the jelly whilst it's still warm, it will melt the panna cotta making it look very messy).
  • Pour approx 4 tbsp of jelly mixture on top of each of the set Panna Cottas. Carefully transfer the glasses to the fridge and leave the jelly to set (it will take approx. 2 hours).
  • Chill until you are ready to serve. You can decorate with cranberries, rosemary or sugar sprinkles!

Nutrition

Sodium: 54mgCalcium: 106mgVitamin C: 5mgVitamin A: 1367IUSugar: 35gFiber: 1gPotassium: 157mgCholesterol: 124mgCalories: 459kcalSaturated Fat: 21gFat: 34gProtein: 5gCarbohydrates: 38gIron: 1mg
Keyword Chai Spice Panna Cotta, Christmas Dessert Ideas, Christmas Desserts, Christmas Panna Cotta, Gluten Free Desserts For Christmas, Panna Cotta Recipe, Panna Cotta with Cranberry Jelly, Spiced Panna Cotta
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