Cha Yen (Thai Tea) Panna Cotta
Cha Yen (Thai Tea) Panna Cotta
Indulge in this delicious fusion dessert recipe by Sarah Benjamin from Cooking for Love.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 5 hours 15 minutes
  • Cooking Time 10 minutes
  • Yield 4 to 6 servings
  • Panna Cotta:
  • 1 packet Gelatin Powder (unflavoured)
  • 400 milliliters Double Cream
  • 100 milliliters Evaporated Milk
  • 100 grams Caster Sugar
  • 5 tablespoons Thai Tea Leaves
  • Toppings:
  • 100 grams diced strawberries
  • 1-2 teaspoon Caster Sugar
  • ¼ cup Nata de Coco, drained
  1. 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.
  2. Stir the milk in, then strain the tea-infused cream. Have gelatin powder soaking in 2 tablespoons of cold water to soften.
  3. 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.
  4. Stir the milk into the cream mixture, then divide evenly among 3 serving glasses or bowls.
  5. Chill the panna cotta for at least 4 hours, until set but with a wobble.
  6. 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.
  7. 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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