Chai Spiced Panna Cotta


Easter has come and gone. There was no Easter Bunny, there was no basket packed to the brim with sugar. There was simply a day of relaxation. We hid eggs a few times, went for a sunny stroll and watched a, Daniel Tigers Neighborhood, marathon on Netflix. I sort of questioned whether I had cheated my way out of doing some sort of parental holiday duty by not making a big deal out of the Easter Bunny, but something inside me just didn’t push it. Instead there was excitement over dying copious amounts of eggs (4 dozen, not kidding) and hiding them. That seemed like all she really wanted, and that was ok with me. I’ll let her decide what/who really exists. At the moment, Santa does and that’s it. And Santa…well he didn’t come because there wasn’t a note made in advance…

Sheesh. Enough of that, make some Chai Spiced Panna Cotta and enjoy the moments.

1 packet gelatin
3 Tbs. Cold water
2 C. Heavy Cream (or 1 Cup whole milk, 1 Cup cream)
1/4 C. Sugar
A pinch of salt
1/4tsp. Ground Cinnamon
1/8 tsp. Ground Clove
1/8 tsp. Ground Ginger
1/8 tsp. Ground Cardamom

In a bowl, whisk gelatin and water. Let sit 5-10 minutes, to bloom the gelatin.

In a heavy sauce pan over medium heat, combine remaining ingredients, whisk until mixture begins to simmer but not boil. Turn off heat, add gelatin to pan, whisk together to incorporate for a few minutes and then divide into bowls. This mixture fills 5 ramekins with about 1/2 C. of custard. Refrigerate until firm, about 3 hours.


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