Chai Panna Cotta

Chai Panna Cotta

Serves 4

You will need:

  • 300ml Double cream
  • 130g golden caster sugar
  • 150ml whole milk
  • 2 Cartwight & Butler Chai Teabags
  • 1/2 tbsp powdered gelatine
  • 4 tbsp warm water


  • In a small pan heat the milk and chai tea bags to a simmer, turn off the heat and allow to steep for 20 minutes. Discard the tea bags once infused.
  • In another pan warm the cream and sugar until dissolved, ensuring this does not boil.
  • Sprinkle the gelatine over the warm water and stir to dissolve.
  • Whisk the infused milk, cream and sugar mix and gelatine solution together.
  • Pour through a sieve to remove any undissolved gelatine and pour into greased moulds or glasses.
  • Allow to cool and transfer to the fridge for at least 4 hours to chill and set.
  • To serve, dip the moulds into a shallow bowl of hot water for 5-10 seconds and turn out immediately onto a small plate and serve with sliced oranges and Cartwright & Butler Nougat.

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