Chai Tea Panna Cotta
Dhananjai created this dish for MasterChef UK Professionals Season 18. This chai tea panna cotta was Dhananjai Dacha's entry in the quarter-finals cook-off - a dessert made with deep personal meaning. 'Tea is a big part of Indian households,' he explained. 'My wife and my dad, the two most important people in my life right now, love tea. So I'm making this dessert for them.' The panna cotta is set with a low-temperature masala chai infusion - steeped at 70–75°C for exactly eight minutes to capture the spice warmth without bitterness - then unmoulded from ring moulds for a clean, trembling presentation. Alongside: lavender-macerated raspberries built on a two-stage herb technique for clear aromatic presence, a small precise quenelle of cardamom chantilly, a date nut crumble praised unanimously by the judges, and ginger tuile shards. This fix-it version corrects the bitterness, reinstates the lavender, and scales the cream back to an accompaniment - delivering the dish Dhananjai was rea…
- Time: 315 min
Source: Relaxed Recipes
Ingredients
- SOAK THE GELATINE
- Place the gelatine sheets in a bowl of cold water and leave to soften for 5 minu
- MAKE THE CHAI INFUSION
- Combine the milk and cream in a medium saucepan. Heat to exactly 70–75°C — use a
- SET THE PANNA COTTA
- Add the caster sugar to the warm strained liquid and stir to dissolve. Squeeze t
- MACERATE THE RASPBERRIES
- Crush half the raspberries gently with a fork in a bowl; leave the other half wh
- MAKE THE DATE NUT CRUMBLE
- Melt the butter in a small pan over medium heat. Add the hazelnuts or walnuts an
- MAKE THE GINGER TUILES
- Preheat the oven to 350°F / 180°C. Line a baking sheet with a silicone mat or we
- WHIP THE CARDAMOM CHANTILLY
- Combine the cold cream, icing sugar, ground cardamom, and vanilla extract in a c
- UNMOULD AND PLATE
- Run a thin, warmed knife around the inner edge of each ring mould. Place a chill