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Ingredients
- Serves 4 people
1 packet gelatin powder (unflavoured)
400 ml double cream
100 ml evaporated milk
100 g caster sugar
5 tbsp thai tea leaves
toppings:
100 g diced strawberries
1-2 tsp caster sugar
¼ cup Nata de Coco (drained)
Log in to watch this premium content and more!Thai Tea Panna Cotta (Cha Yen)
Sweet Thai milk tea, in a cake? This jelly-like cake-in-a-glassis infused with seeping fragrant Thai tea leaves, topped with a rumble of tart strawberries and chewy nata de coco cubes. Quick to cook, in just 10 minutes. Most of the time spent is waiting for the confection to cool in the fridge, quite simple for a rather decadent dessert!
- Medium
- 75 min
- 250 min
- 10 min
- 2 steps
- 8 Ingredients
- Medium
- 2 steps
- 8 Ingredients
- 75 min
- 250 min
- 10 min
Instructions
-
Make panna cotta pudding
- Bring the double cream, sugar and Thai tea to a boil in a saucepan, then immediately take it off the heat. Cover the pan and let the mixture steep for 1 hour.
- Stir the milk in, then strain the tea-infused cream. Have gelatin powder soakingin 2 tablespoons of cold water to soften
- Bring the cream back to a gentle simmer over a medium heat, then take it off the heat. Add gelatine to the warm cream, stirring to dissolve.
- Stir the milk into the cream mixture, then divide evenly among 3 serving glasses or bowls.
- Chill the panna cotta for at least 4 hours, until set but with a wobble.
-
Make strawberry topping
- In a bowl, stir the diced strawberries with the caster sugar, and leave to macerate for at least 15 minutes, and up to 4 hours.
Plate and Serve!
When ready to serve, scoop some of the macerated strawberries and their juices onto the top of each panna cotta. Dot with a few cubes of Nata de coco.
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Ingredients
- Serves 4 people
-
1 packet gelatin powder (unflavoured)
-
400 ml double cream
-
100 ml evaporated milk
-
100 g caster sugar
-
5 tbsp thai tea leaves
-
toppings:
100 g diced strawberries
-
1-2 tsp caster sugar
-
¼ cup Nata de Coco (drained)
Nutrition
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