YIELD: 4 servings
PREP TIME: 20 mins
COOKING TIME: 20 mins


WHAT YOU NEED

Panna cotta:

• 1.5 sheets gelatine

• 10 fl oz Anchor™ Chef’s Cooking Cream

• 1 oz super fine sugar

• 1 bag chai tea

30 second sponge:

• 3/5 oz flour

• 3 3/5 oz egg white

• 2 1/3 oz super fine 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 


HOW IT’S DONE

Panna cotta:

1. Steep gelatine in cold water.

2. Combine Anchor™ Chef’s Cooking Cream and remaining panna cotta ingredients in a pot and simmer. 

4. Remove from heat and infuse chai tea bag for 15 minutes.

5. Remove chai tea bag from cream, add gelatine and mix through. 

6. Strain into desired serving dish. 

7. Place in cool room for a minimum of 3 hours before serving.

30 second sponge:

1. Blend all ingredients in a food blender,

2. Strain into a cream gun add 2 chargers, shake well then rest in 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:

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