Panna cotta is a classic Italian dessert that is made with vanilla, milk, cream and gelatin. It’s rich and silky and is a delectably light treat that doesn’t take long to make! For our Chai Carob Panna Cotta, the vanilla bean paste perfumes the base mixture while the chai-carob spice sets the flavor meter a few notches higher. The sweetness of this dessert asks for a hint of tartness so our blueberry compote topping takes care of that. Scroll down below for the full recipe!
Chai Carob Panna Cotta with Blueberry Compote Recipe
- 2/3 cup (160 ml) milk
- 1/4 cup (25 gms) Carob Chai Powder*
- 2 tsps vanilla bean paste
- 2 tbsps The Australian Carob Co. Carob Syrup
- 2 1/2 tsps gelatin powder
- 1 cup (250 ml) cream
- 1 2/3 cups (250 gms) blueberries
- 1/2 cup (125 ml) water
- 1 tbsp The Australian Carob Co. Carob Syrup
- 1/2 tsp ground cinnamon
- For panna cotta, combine milk, carob chai powder, vanilla and carob syrup together in a small saucepan, stirring to combine. Sprinkle over gelatin and leave to stand for 5 minutes to soften.
- Place saucepan over a medium-low heat, stirring until mixture is quite warm and gelatin has dissolved, but do not boil.
- Pour milk mixture through a sieve into a large jug and add cream, stirring to combine. Divide mixture evenly between 6 x 150 ml (5 fl oz) dariole or jelly moulds, cover and refrigerate overnight.
- For the compote, place blueberries, water, syrup and cinnamon together in a small saucepan, over a medium low heat. Cover and cook for 5 minutes or until blueberries begin to collapse. Remove from heat and allow to cool completely.
- To serve, quickly dip dariole moulds into warm water, before gently turning panna cottas out onto individual plates and top with blueberry compote.