Panna cotta is Italian. The spices are Indian. The result is a conversation starter. Silky, set cream infused with the warmth of cloves, cardamom, and cinnamon — a dessert that knows exactly where it's from.

Prep Time: 15 Min
Ready in: 4 hours (setting time)
Serves: 4

Ingredients

• 1 sachet Tapri Chai Masala
• 2 cups fresh cream (malai or heavy cream)
• 2 tbsp sugar
• 1 tsp strong black tea leaves
• 1½ tsp agar-agar powder (or 1 tsp gelatin)
• 3 tbsp cold water (to bloom agar)
• Gulkand or rose syrup to serve

Preparation

1. Bloom agar-agar in 3 tbsp cold water for 5 minutes. In a pan, heat cream with your Tapri Chai Masala sachet and tea leaves over low flame - do not boil. Let it steep for 5 minutes.
2. Strain the cream, discard solids, and return to heat. Add sugar and stir until dissolved.
3. Add the bloomed agar-agar to the warm cream and stir on low flame for 2 minutes until fully dissolved.
4. Pour into small glasses or moulds. Cool to room temp, then refrigerate for 4 hours or until set. Serve with a spoonful of gulkand and crushed pistachios on top.

Tip

The fennel and nutmeg in this masala give the panna cotta a subtle anise-like finish that pairs beautifully with any rose or mango topping.