Spiced Chai-Infused Coconut Panna Cotta

Allergens

Tree Nuts (Almond)

Ingredients

• 1. Full
• fat Coconut Milk (2 cans) 2. Honey (1/2 cup) 3. Vanilla Bean, seeds scraped from 1 bean 4. Cardamom Pods (6) 5. Cinnamon Stick (1) 6. Almond Flour (1/2 cup) 7. Unsweetened Cocoa Powder (2 tbsp) 8. Gelatin (3 tbsp) 9. Ground Ginger (1 tsp) 10. Salt (1/4 tsp) 11. Almond Brittle (for garnish)

Instructions

1. In a saucepan, combine the coconut milk, honey, vanilla bean seeds, cardamom pods, cinnamon stick, and salt. Gently heat the mixture over low heat until the honey dissolves completely and the spices infuse the milk.
2. In a separate bowl, whisk together almond flour, unsweetened cocoa powder, and ground ginger. Slowly add this dry mixture to the saucepan while continuously stirring the contents.
3. Sprinkle gelatin evenly over 1/4 cup of cold water in a small bowl let it bloom for 5 minutes. Then, dissolve the gelatin by heating it in the microwave for about 20 seconds and whisking it into the saucepan mixture.
4. Remove the cinnamon stick and cardamom pods from the saucepan, then pour the mixture through a fine mesh sieve into individual ramekins or molds. Chill them in the refrigerator for at least 4 hours, or until they set.
5. Once the panna cotta is set, run a knife around the edge of each mold to loosen it and carefully invert onto plates. Garnish with almond brittle shards and enjoy.

Chef’s Insight

Spices can be finely ground and mixed into almond brittle for an extra layer of flavor.

Notes

Use a delicate hand when mixing the saucepan contents to avoid over-mixing and breaking down the spices. - A food processor can be used to grind the almond brittle into fine crumbs for a less chunky texture.