Chai panna cotta

Martha Collison's pretty little panna cotta are perfect for a special-occasion dessert.

Ingreadient

• 2 Fairtrade chai tea bags
• 1 Fairtrade cinnamon stick
• 150ml milk
• 300ml double cream
• 60g caster sugar
• 3 552508
• Shortbread or wafer biscuits, to serve (optional)

Step by step

1. Cut open the tea bags and sprinkle the contents into a saucepan. Add the cinnamon stick, milk, cream and sugar. Heat the mixture gently over a low heat, stirring all the time, until the sugar has dissolved. Turn off the heat and allow the tea to infuse for 10 minutes.
2. Meanwhile, put the gelatine leaves into a small bowl, cover with cold water and allow to soften for 5 minutes.
3. Remove the cinnamon stick from the infused cream, then strain the mixture through a tea strainer or sieve to remove any large bits of cinnamon or tea. Drain the gelatine leaves and squeeze out the excess water, then add the leaves to the warm infused cream and stir until dissolved.
4. Divide the panna cotta mixture between 4 small pretty glasses or teacups. Cover and chill in the fridge for at least 2-3 hours, or until set. Remove the panna cotta from the fridge about 20 minutes beforehand, then serve with a shortbread or wafer biscuit, if liked.