Chai panna cotta

A spiced indian take on a classic dessert. 

Makes

8

Ingredients

• 3 cardamom pods, bruised
• 2cm piece ginger, peeled, grated
• 2 chai and vanilla tea bags
• 1/2 cup boiling water
• 1 litre buttermilk
• 3/4 cup caster sugar
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon vanilla bean paste
• 1 tablespoon powdered gelatine
• 1/4 cup chopped pistachio kernels
• 1 tablespoon orange zest

 

Method

1. Place cardamom, ginger and tea bags in a heatproof jug. Add 1/3 cup boiling water. Set aside for 30 minutes for flavours to develop. Strain mixture into a bowl. Discard cardamom, ginger and tea bags.
2. Place buttermilk, sugar, cinnamon, vanilla and tea mixture in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until sugar has dissolved and buttermilk is just warmed through. Remove from heat.
3. Place remaining boiling water in a heatproof bowl. Sprinkle over gelatine. Whisk to dissolve. Add gelatine mixture to buttermilk mixture, stirring constantly until combined. Pour into eight 200ml-capacity glasses. Refrigerate for 4 hours or until set.
4. Divide pistachios and orange rind between glasses. Serve.

Chocolate chunk muffettes

Preparation Time

15 minutes

Cooking Time

12 minutes

Makes

24

Ingredients

• Melted butter or margarine (optional), for greasing
• 150g (1 cup) plain flour
• 25g (1/4 cup) cocoa powder
• 2 tsp baking powder
• 100g (1/2 cup, firmly packed) brown sugar
• 75g dark chocolate, roughly chopped
• 60g (3 tbs) butter or margarine, melted, cooled
• 1 egg, lightly whisked
• 80mls (V3 cup) milk or buttermilk
• 1 tbs raspberry jam

 

Method

1. Preheat oven to 180°C. Brush 24 mini (40mls/2-tbs) muffin pans with the melted butter or margarine to lightly grease, line them with paper cases or use non-stick muffin pans.
2. Sift together the flour, cocoa powder and baking powder into a medium mixing bowl. Stir in the brown sugar and chocolate.
3. Whisk together the butter or margarine, egg, milk or buttermilk and jam until combined. Add to the dry ingredients and stir with a large metal spoon until just combined.
4. Spoon mixture evenly into the muffin pans and bake in preheated oven for 12 minutes or until cooked when tested with a skewer. Stand in pans for 2-3 minutes before turning onto a wire rack. Serve warm or at room temperature. Store in an airtight container for up to 1 day

 

Notes

"Muffettes" was the name given to these mini muffins by our photographer Rowan Fotheringham - quite fitting, we thought! They are the perfect size to serve with coffee after dinner, for that mid-afternoon indulgence or warm with vanilla ice-cream, for dessert. This mixture will also make six medium (125 mls/ 1/2 cup) muffins