Chai Panna Cotta

Products Used
Chai Panna Cotta



    1. Stir heavy cream and sugar into a large heavy bottom sauce pan over medium heat until sugar is dissolved and mixture is hot. Remove from heat, add tea bags. Set aside.
    2. Into a small ramekin add water and sprinkle gelatin on top. Set aside until mixture sets.
    3. Remove tea bags from cream mixture and discard.
    4. Whisk gelatin into cream mixture until combined. NOTE: Mixture needs to be warm for gelatin to combine with cream mixture.
    5. Divide mixture between four  5.4 ounce jars and place in refrigerator for approximately 2 hours or until firm.
    6. Garnish with raspberries and honey if desired.
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Paula Jones @bellalimento.

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    Oops.. there is no Spanish translation to this recipe