Dark and Chai

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.