The dessert, Panna Cotta, is traditionally considered an Italian dessert. Most interestingly it is believed to have been invested by a Hungarian woman who lived in Italy. Panna Cotta actually just means “cooked Cream”. In my version I added Chai spice to this silky eggless custard for a cultural twist.
Why we love this recipe:
This Piedmont originated Dessert is easy to make and you can make it in a quantity that even serves two for a lovely date night. There are countless variations of Panna Cotta. My version in this recipe calls for some popular Spices for the most exciting flavors in each spoonful and therefore the name Chai spice Panna Cotta.
The ingredients you will need for Chai Spice Panna Cotta:
Heavy Cream – Basic ingredient that forms the foundation of the Dessert
Sugar – for the sweetness
Gelatin – For binding
Chai spices – for the Flavor
Step by step instruction:
Boil Sugar and Cream and let it rest
Add Chai Spices, Vanilla and softened Gelatin
Pour in equal quantities into serving cups
Recipe Variations for Chai Spice Panna Cotta:
This recipe can be made with countless variations.
Boil the Cream with two tea bags of Black tea to give it the real Chai Flavor
Top with Walnuts or toasted Pecans instead of Pistachios
Serve with Wafer cream biscuit to add interest
Storing and Making ahead tips:
Panna Cotta can be refrigerated and kept for up to 3 days. Make sure to tightly wrap the bowl with plastic wrap. Garnish when ready to serve.
If you make this recipe and love it, remember to stop back and give it a five star rating – it helps other people find it.
Chai Spice Panna Cotta
- Medium size pot for boiling the cream
- Mortar and Pestle or Spice Grinder
- 1 Cup Heavy Cream
- 3 Tbsp. Granulated Sugar
- 1 Cloves
- ½ inch Cinnamon
- 2 Green cardamom deseeded
- ½ teaspoon Fennel Seeds
- 1 Tbsp. Gelatin
- 2 Tbsp. Warm water
- ¼ tsp. Vanilla Extract
- In a medium size Saucepan, add Cream and Sugar on low to medium heat. Keep stirring continuously.
- Once it reaches boiling point, take off from heat, keep stirring for another minute. Cover and let rest
- In a Mortar and Pestle or Spice grinder, grind all the spices.
- Add the Spices and Vanilla Extract to the cream mixture, mix well.
- In a separate bowl, take warm water and add Gelatin Powder. Wait for a minute or so to soften.
- Add the Gelatin mixture to the Cream mixture, mix well.
- Divide equally and pour into bowls.
- Refrigerate for 2 hours or until set.
- Garnish with Nuts, Pomegranate seeds or just sprinkle with some Sugar