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Home Chai panna cotta met sinaasappel

Chai panna cotta met sinaasappel

Recipes Christmas Dessert Sugar-free Dairy-free

I think panna cotta is one of the loveliest desserts; it’s a nice way to end a meal without feeling too heavy. Especially at Christmas that's a real plus, since you’ve probably already had quite a bit to eat. I thought it would be fun to experiment with this dessert by making a chai panna cotta with orange and pistachio — a special variation. I love the flavour of chai and it pairs perfectly with pistachio and orange. Also good to know: this recipe uses only natural sugars and is dairy-free.

Recipe

Chai panna cotta with orange

Try something different and make this delightful dessert to finish your Christmas dinner in a delicious way!

Course	Dessert
Kitchen	Italian
Servings	Serves 4

Preparation time

Preparation time	15 min
Stiffen up min.	3 hours 0 min
Cooling time	A few hours
Total	3 hours 35 min

Equipment

Small saucepan
Whisk
Grater
Sieve
Tea mug
Glasses or small bowls

Ingredients

400 ml plant-based milk
125 ml plant-based cream
2 tablespoons honey (use agave syrup for the vegan version)
2 teaspoons vanilla extract
2 chai herbal tea bags
piece of ginger
teaspoon cardamom (powder)
3–4 grams agar agar
1 orange (zest)
handful pistachios (unsalted)

Chai panna cotta with orange

Boil water and put 100 ml of water in a tea mug. Add the two chai tea bags and the cardamom. Cut the ginger into pieces and add that as well. Let steep for about 20–30 minutes.
Strain the cardamom, ginger and tea bags out of the chai mixture and pour the liquid into a small saucepan.
Add the plant-based milk, the cream and the agar agar.
Bring to a boil. Let it simmer for about 2 minutes (let it bubble vigorously) then remove the pan from the heat. Immediately add the honey and vanilla extract and whisk well. Grate the zest of half an orange into the mixture. Let cool to room temperature.
When the mixture has cooled slightly, divide it between 4 ramekins or glasses. Put them in the fridge. The panna cotta needs a few hours to set (or let it set in the freezer once it has cooled a bit).
When the panna cotta has set, chop the pistachios and sprinkle them over the four panna cottas. Grate the other half of the orange and distribute the zest over the four servings.
Keep in the fridge and take them out about 5 minutes before serving to come to temperature. Enjoy!

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This chai panna cotta is a wonderfully light dessert with a warm, spiced aroma. The combination of chai, cardamom and fresh orange zest makes the dish pleasantly refined. Feel free to prepare the panna cotta a day ahead so you don’t have to worry about it when serving.

Want to make the panna cotta even more festive? Add a splash of orange juice as a sauce, or garnish with extra chopped pistachios. For a fully vegan version, simply replace the honey with agave syrup. That way the dessert is suitable for everyone at the table.

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