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Chai Panna Cotta

Chai Panna Cotta with Pistachio Toffee

Chai Panna Cotta with Pistachio Toffee is an exquisite dessert that seamlessly blends creamy Italian panna cotta with the aromatic spices of chai. This delightful treat is perfect for impressing guests at dinner parties or enjoying during cozy family gatherings. Not only is it quick to prepare in just 20 minutes, but it also offers a unique twist on traditional desserts with its rich flavors and elegant presentation. Topped with crunchy pistachio toffee, this dessert is a feast for both the eyes and the palate, making it a memorable addition to any meal.

  • Total Time: 38 minute
  • Yield: Serves approximately 4

Ingredients

Scale
  • 1 ¾ cups whole milk
  • 6 chai tea bags
  • 2 cloves
  • 1 stick cinnamon
  • ¼ teaspoon ground ginger
  • 3 teaspoons powdered vegan gelatin
  • 1 ½ cups heavy cream
  • ⅓ cup white granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ cup sugar
  • 1 tablespoon water
  • 1 tablespoon pistachios, roughly chopped

Instructions

  1. Infuse the milk with chai tea bags and spices over medium heat until just below boiling; steep for 10 minutes.
  2. Bloom the vegan gelatin in cold milk for about 5 minutes.
  3. Remove tea bags, dissolve sugar in warm chai milk, and mix in bloomed gelatin.
  4. Stir in heavy cream and vanilla; pour into glasses and refrigerate for at least 4 hours until set.
  5. Prepare pistachio toffee by cooking sugar and water until golden brown; add chopped pistachios and let cool.
  6. Top chilled panna cotta with pistachio toffee before serving.
  • Author: Emmeline
  • Prep Time: 20 minutes
  • Cook Time: N/A
  • Category: Dessert
  • Method: N/A
  • Cuisine: Fusion

Nutrition

  • Serving Size: 1 serving
  • Calories: 330
  • Sugar: 25g
  • Sodium: 60mg
  • Fat: 23g
  • Saturated Fat: 13g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: <1g
  • Protein: 5g
  • Cholesterol: 70mg

Keywords: Substitute dairy milk with almond or coconut milk for a dairy-free option. Use agar-agar instead of gelatin for a vegan version.

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