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Chai Panna Cotta with a Cashew & Rice Crispy Toffee

This elegant show stopper dessert features warm spices and complex flavors from our Chai Masala topped with a beautifully crunchy toffee. It looks fancy enough to serve at a dinner party but is easy enough to be prepared by any home chef!

Recipe and photos from Chef Cori Anter



Ingredients: Chai Panna Cotta

2 cups milk 1 cup heavy cream 1/2 tablespoon PUR Spices Chai Masala 1 packet gelatin

1/2 cup greek yogurt 1/2 cup honey 1/2 tablespoon vanilla extract

1 pinch salt

Cashew & Rice Crispy Toffee

1 cup rice crispy 3/4 cup cashews

1/3 cup granulated sugar

1 tablespoon water 1/2 teaspoon PUR Spices Chai Masala


Instructions: Chai Panna Cotta In a small bowl, whisk together 1/2 cup of the milk with the chai masala and gelatin packet. This will activate the gelatin and set the panna cotta up when left to chill. Once you have thoroughly whisked the ingredients together, set aside and in a small pot on medium heat bring the other 1 1/2 cups milk, the heavy cream, and honey to a simmer or light boil. Keep an eye on it because it will boil over in seconds! Once it has been brought to a boil you're going to turn the heat off, and slowly whisk together the warm liquid into the gelatin mixture. Once you have fully mixed these together, you're going to add in the greek yogurt and whisk together until fully incorporated.

Grab your favorite miniature cups, mugs, or ramekins, pour the mixture evenly between them (number of servings depends on how large or small your serving vesile is) and let them chill in the fridge for at least 5 hours, but recommended overnight for best results.

Cashew & Rice Crispy Toffee In a bowl add the rice crispy, cashew, and chai masala. Toss together to coat the rice crispy and cashews with the spice as evenly as possible. Put aside.

Add the sugar and water to a small saucepan and cook over high heat. It will be boiling so be sure to keep an eye on it and use a heat safe rubber spatula to stir occasionally until you have reached a copper color.

Once your sugar mixture has reached a copper color, pour over the cashew and rice crispy and thoroughly combine. Spread this out in a thin layer on a sheet tray and leave to harden for at least 30 minutes or until completely cooled. Crumble up, top your chilled Chai Panna Cotta's and enjoy!



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