For the Chai Pannacotta: Heat to 70c the cream, milk and chai teabags, cover and leave to infuse for 30 minutes.
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Step 2
Strain teabag from the mixture and add all other ingredients.
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Step 3
Bring mixture to the boil and pour into glass to set.
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Step 4
For the Dark Chocolate Cream: Mix all ingredients except chocolate and bring to a boil.
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Step 5
Once boiling, remove from heat and whisk in chocolate.
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Step 6
Place in the fridge to set cool and firm up. Beat back the paste to a smooth consistency and pipe into glass.
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Step 7
For the Spiced Biscotti: Mix all ingredients in Kitchen Aid until a dough consistency if formed.
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Step 8
Divide the mixture into 2 and create log shapes on a silpat mat.
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Step 9
Bake in the oven at 180c for 15-20 minutes.
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Step 10
Remove from the oven and cool slightly. Whilst the mix is still warm cut the biscotti into slices and place back into the oven for 5 mins on each side to dry out.