Chocolate Chai Panna Cotta
Serves 4 (but I only had 3 pretty wine glasses so I omitted the extra, boring glass I had to use in the pictures)
2 cups milk
1 chai tea bag
1/4 cup white sugar
1/3 cup milk chocolate chips
1 tsp. vanilla
1 1/2 tsp. or 1/2 tbsp. gelatin
3 tbsp. cold water
1. Bring the milk to a boil. Add the tea bag, remove it from the heat and allow it to steep for 15-20 minutes.
2. Meanwhile bloom the gelatin by sprinkling it over 3 tbsp. of cold water. No need to stir or anything, just let it sit for 5-10 minutes and absorb the water. Set it aside until you are ready to use.
3. Once the milk and tea are done steeping, remove the tea bag. Add the sugar, chocolate chips and vanilla to the milk. Return it to low heat and stir constantly until the chocolate chips are fully melted.
4. Off the heat, whisk the bloomed gelatin into the hot milk mixture. Portion the liquid into 4 serving vessels of your choice (I used wine glasses but ramekins or bowls will also work).
5. Cool slightly at room temperature so you don’t put piping hot liquid into the fridge and cause condensation. Then you can cover each glass with plastic wrap and refrigerate until set, at least 2 hours. You can even make this dessert a couple days in advance and have it all ready to go.
6. Serve with fresh berries and honey tuiles (see recipe below)
1/4 cup butter
1/4 cup sugar
2 tbsp. honey
1/4 cup flour
1. Heat your oven to 400F. Meanwhile, heat the butter, sugar and honey in a pot over medium high heat.
2. Onces it begins to bubble (the butter should be all melted and the sugar dissolved), remove it from the heat. Add the flour and stir until smooth.
3. Dollop about 1 tsp. of the batter onto a parchment lined cookie sheet for each tuile. Be sure to space them out as the batter will spread – a lot. No more than 5-6 per cookie sheet should do it.
4. Bake at 400F for 5-7 minutes (but probably closer to 5). Watch these babies like a hawk, they will go from golden to burned in a second.
5. Remove them from the oven and let them cool for 1-2 minutes before shaping them as desired. You can leave them flat or make little cups by draping the tuiles over an upside down mini muffin tin. Or you can wrap them around the handle of a wooden spoon, essentially making little tuile cigars.
6. Cover and keep at room temperature until you are ready to serve the chocolate chai panna cotta.