Panna Cotta is a delicious Italian dessert that l absolutely adore. I recently came across this delicious coconut milk version from the amazing Empowered Sustenance and made a few changes to the recipe to create a chai pannacotta. This non-dairy recipe, creates a creamy, light and delicate dessert that everyone will enjoy. I used gelatin in this recipe due to its health benefits but I've also included a vegan option for those who prefer to use agar agar.
Chai Panna Cotta
1 X 400g tin of Coconut Milk
3 organic and grassfed gelatine leaves OR 2 teaspoons of Agar Agar (vegan option)
1 cinnamon stick
4 cloves
4 cardomon pods
6 fennel seeds
1 x 2cm piece of fresh ginger
1 tablespoon honey
1/2 teaspoon vanilla extract
Pour 1/4 of a cup of coconut milk into a bowl and add gelatine leaves to soak. Place all of the spices in a small bowl and gently but firmly press them a couple of times with a pestle or end of a wooden spoon. (they should stay whole but this will just help to release the flavours). Place the rest of the coconut milk, ginger and spices in a small saucepan and bring to a very gentle simmer for 10 minutes or if you are using a thermomix, heat to 90 degrees celcius on speed 1 for 10 minutes. Turn off heat and leave to sit for 5 minutes. Gently whisk the coconut gelatin mixture, honey and vanilla extract into the warm coconut milk. Strain and pour into ramekins and place in the fridge overnight or for at least 4 hours.
1 X 400g tin of Coconut Milk
3 organic and grassfed gelatine leaves OR 2 teaspoons of Agar Agar (vegan option)
1 cinnamon stick
4 cloves
4 cardomon pods
6 fennel seeds
1 x 2cm piece of fresh ginger
1 tablespoon honey
1/2 teaspoon vanilla extract
Pour 1/4 of a cup of coconut milk into a bowl and add gelatine leaves to soak. Place all of the spices in a small bowl and gently but firmly press them a couple of times with a pestle or end of a wooden spoon. (they should stay whole but this will just help to release the flavours). Place the rest of the coconut milk, ginger and spices in a small saucepan and bring to a very gentle simmer for 10 minutes or if you are using a thermomix, heat to 90 degrees celcius on speed 1 for 10 minutes. Turn off heat and leave to sit for 5 minutes. Gently whisk the coconut gelatin mixture, honey and vanilla extract into the warm coconut milk. Strain and pour into ramekins and place in the fridge overnight or for at least 4 hours.
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