Cha Yen (Thai Tea) Panna Cotta
Indulge in this delicious fusion dessert recipe by Sarah Benjamin from Cooking for Love.
- 5 hours 15 minutes
- 10 minutes
- 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
- 100 grams diced strawberries
- 1-2 teaspoon Caster Sugar
- ¼ cup Nata de Coco, drained
- 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 soaking in 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.
- 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.
- 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.
Share it with your friends.