Dark and Chai
For the Chai Pannacotta: Heat to 70c the cream, milk and chai teabags, cover and leave to infuse for 30 minutes.
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Cooking tools:
- Stand mixer
- Piping bag
- Silicone baking mat
- Fine-mesh sieve
- Kitchen scale
- Oven
- Stove
- Saucepan
- Whisk
- Baking sheet
- Chef's knife
- Cutting board
- Glass
- Refrigerator
- Mixing bowl
- Spoon
Ingredients
- g double cream
- ml whole milk
- 2 chai tea bags
- g caster sugar
- g Sosa pro pannacotta
- g milk
- g cream
- g egg yolk
- g Sosa gelcrem hot
- g Belcolade 55% dark chocolate
- g flaked almonds
- 1 tsp ground cinnamon
- g amaretto
- g plain flour
- 1 dessert spoon baking powder
- 2 eggs
- Sosa speculooos crumb
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