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Chai Carob Panna Cotta with Blueberry Compote Recipe

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!
Prep Time20 mins
Cook Time5 mins
Course: Dessert, Snack
Cuisine: Italian
Keyword: Gluten-Free
Servings: 6



  • 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.


*Please click here for the Carob Chai Spice Mix.