Dark and Chai

Cooking Time

Ingredients

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Ingredients For the Chai Pannacotta

  • g double cream
  • ml whole milk
  •   2 chai tea bags
  • g caster sugar
  • g Sosa pro pannacotta

For the Dark Chocolate Cream

  • g milk
  • g cream
  • g egg yolk
  • g caster sugar
  • g Sosa gelcrem hot
  • g Belcolade 55% dark chocolate

For the Spiced Biscotti

  • g flaked almonds
  •   1 tsp ground cinnamon
  • g amaretto
  • g plain flour
  • g caster sugar
  •   1 dessert spoon baking powder
  •   2 eggs

For the Garnish

  •   Sosa speculooos crumb

Method

  • 1

    Step 1

    For the Chai Pannacotta: Heat to 70c the cream, milk and chai teabags, cover and leave to infuse for 30 minutes.
  • 2

    Step 2

    Strain teabag from the mixture and add all other ingredients.
  • 3

    Step 3

    Bring mixture to the boil and pour into glass to set.
  • 4

    Step 4

    For the Dark Chocolate Cream: Mix all ingredients except chocolate and bring to a boil.
  • 5

    Step 5

    Once boiling, remove from heat and whisk in chocolate.
  • 6

    Step 6

    Place in the fridge to set cool and firm up. Beat back the paste to a smooth consistency and pipe into glass.
  • 7

    Step 7

    For the Spiced Biscotti: Mix all ingredients in Kitchen Aid until a dough consistency if formed.
  • 8

    Step 8

    Divide the mixture into 2 and create log shapes on a silpat mat.
  • 9

    Step 9

    Bake in the oven at 180c for 15-20 minutes.
  • 10

    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.

Ingredients

  • 300 g double cream
  • 100 ml whole milk
  • 2 chai tea bags
  • 50 g caster sugar
  • 1 g Sosa pro pannacotta
  • 270 g milk
  • 80 g cream
  • 54 g egg yolk
  • 25 g caster sugar
  • 25 g Sosa gelcrem hot
  • 90 g Belcolade 55% dark chocolate
  • 300 g flaked almonds
  • 1 tsp ground cinnamon
  • 50 g amaretto
  • 250 g plain flour
  • 250 g caster sugar
  • 1 dessert spoon baking powder
  • 2 eggs
  • Sosa speculooos crumb