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Ingredients
2 Fairtrade chai tea bags
1 Fairtrade cinnamon stick
150ml milk
300ml double cream
60g caster sugar
3 552508
Shortbread or wafer biscuits, to serve (optional)
Method
Cut open the tea bags and sprinkle the contents into a saucepan. Add the cinnamon stick, milk, cream and sugar. Heat the mixture gently over a low heat, stirring all the time, until the sugar has dissolved. Turn off the heat and allow the tea to infuse for 10 minutes.
Meanwhile, put the gelatine leaves into a small bowl, cover with cold water and allow to soften for 5 minutes.
Remove the cinnamon stick from the infused cream, then strain the mixture through a tea strainer or sieve to remove any large bits of cinnamon or tea. Drain the gelatine leaves and squeeze out the excess water, then add the leaves to the warm infused cream and stir until dissolved.
Divide the panna cotta mixture between 4 small pretty glasses or teacups. Cover and chill in the fridge for at least 2-3 hours, or until set. Remove the panna cotta from the fridge about 20 minutes beforehand, then serve with a shortbread or wafer biscuit, if liked.
Cook’s tip
As these panna cotta don’t get turned out, I like to set mine in small teacups, but you could use glasses or dishes if you prefer.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,825kJ/ 441kcals
Fat
39g
Saturated Fat
24g
Carbohydrates
18g
Sugars
18g
Fibre
0g
Protein
5.3g
Salt
0.1g
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