Coconut Chai Panna Cotta
Coconut Chai Panna Cotta
Eating good-quality grass-fed gelatine helps the liver do its detox work. And what better way to eat it than in panna cotta?
Servings
Prep time
Cook time
Recipe
Ingredients
- 450mL coconut cream
- 450mL pure cream
- ½ cup honey
- 1½ tbsp grass-fed gelatine powder
- 6 chai teabags, strings & tags removed
- Ground cinnamon, to serve
Method
- Pour coconut cream into large bowl and whisk in gelatine until combined and set aside to bloom. Place teabags into small bowl and pour over 60mL of boiling water from kettle and set aside to steep.
- Place cream, honey and teabags, along with tea water, in saucepan and stir over medium heat until almost boiling. Don’t let it actually boil. Strain into clean saucepan as some teabags may have burst.
- Pour coconut/gelatine mixture into saucepan and stir over medium heat for 2–3 mins until gelatine dissolves and it reaches almost boiling point again. Don’t let it boil. Pour into 6 ramekins and chill in fridge for 6–8 hours until set.
- Sprinkle with cinnamon to serve.
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