Chai tea panna cotta with cocoa 30 second sponge

Ingredients

Panna cotta:

1.5	sheets	Gelatine
10	fl oz	Anchor™ Chef’s Cooking Cream
1	oz	Superfine sugar
1	bag	Chai tea

30-second sponge:

3/5	oz	Flour
3 3/5	oz	Egg white
2 1/3	oz	Superfine sugar
2 1/3	oz	Egg yolk
2	t	Cocoa powder

Garnish:

2	oz	Raspberry coulis
1/3	oz	Fresh coconut shavings
1/4	tray	Blueberries
1/4	tray	Raspberries
12	leaves	Baby mint

Method

1. Steep gelatine in cold water.
2. Combine Anchor™ Chef’s Cooking Cream and remaining panna cotta ingredients in a pot and simmer. 
3. Remove from heat and infuse chai tea bag for 15 minutes.
4. Remove chai tea bag from cream, add gelatine and mix through.
5. Strain into desired serving dish.
6. Place in cool room for a minimum of 3 hours before serving.

30-second sponge method:

1. Blend all ingredients in a food blender,
2. Strain into a cream gun add 2 chargers, shake well then rest in the fridge for 30 minutes. 
3. Shake cream gun prior to using then 1/3 fill a paper coffee cup and microwave for 30 seconds.
4. Remove from microwave and allow to cool slightly before using.

Garnish method:

1. Layer panna cotta with raspberry coulis, coconut shavings, sponge, berries, and baby mint leaves.