Chai Panna Cotta with Stewed Fruit
Panna Cotta is one of those elusive desserts that seem to have a “too difficult to make” rep. Well it isn’t. It is really simple to make and delicious too. We used cream instead of milk to add to the creaminess of the panna cotta.
For the Panna Cotta:
2 cups whole cream
3 tbsp Chai Tea (one that doesn’t contain any milk powder)
1/2 cup sugar
1 vanilla bean split and the seeds scraped out
1 tbsp gelatin
5 tbsp water
For the stewed fruit:
250 g mixed dried fruit
100 g brown sugar
50 ml water
To make the stewed fruit, place all the dried fruit, sugar, vanilla and water in a heavy bottomed pot. Cook approximately 15 – 20 minutes until the fruit is soft . Place the fruit and the syrup in a sterilized glass jar. The stewed fruit can be kept in the fridge for up to two weeks. It is also great to have with some plain yoghurt.
In a heatproof bowl place your gelatin and sprinkle water over and set aside. In a heavy bottomed sauce pan heat the cream, chai tea, vanilla and sugar just before boiling point and remove from the heat. Use a strainer to strain off the chai tea, to leave you with a creamy brown mixture. Slowly, while stirring add the warm cream mixture to the gelatin and stir until the gelatin is completely dissolved.
Place in individual glasses if you do not want to unmould the panna cotta. If you would like to unmould the panna cotta, prepare some dariole moulds with a thin layer of oil brushed on the inside and fill each dariole mould to the top. Place the panna cotta’s in the fridge until set. Leave overnight to ensure they are perfectly set.
To serve: Top each panna cotta with stewed fruit and enjoy.
Styling: Simone Kruger