Masal Chai Panna cotta with Balsamic Vinegar of Modena PGI
500 ml fresh cream
150 g sugar
6 g gelatine sheet
1 tablespoon black Assam tea
1 tablespoon crumbled cinnamon stick
1 teaspoon green cardamom seeds
1 teaspoon black peppercorns
1 teaspoon ginger powder
1 teaspoon ground cloves
1 teaspoon Balsamic Vinegar of Modena PGI
Author: Imma Di Domenico
This panna cotta recipe is perfect for spice lovers and its flavours are typical of contemporary India, where a sweet milk spiced with cinnamon, cardamom, pepper, ginger and cloves is sold in street kiosks. This is a dessert version of “Masala chai”, a very popular drink in those areas, enriched by a black Assam tea sauce to which I have added an Italian twist, a teaspoon of our fine Balsamic Vinegar of Modena PGI.
Soak the gelatine sheets in cold water for 10 minutes. Toast the spices in a small pan, to release their essential oils, and grind them in a mortar together with the tea leaves. In a small pot, bring a glass of water to boiling point. Add the spices and boil for 2 minutes; add the Balsamic Vinegar of Modena PGI, allow to stand for 3 minutes, filter and stir in the sugar. In a small heavy-bottom pot, mix the syrup (reserve a few tablespoons) with cream, sugar and the soaked, squeezed gelatine sheets; place on a low heat and bring to a simmer, stirring continuously. Pour the mixture into 4 individual pots. Refrigerate for at least 4 hours, turn out onto individual plates and serve the dessert decorated with the reserved syrup.