Chai panna cotta with grilled peaches, crumbled shortbread, and mint
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Any grilled firm-fleshed fruit will do for this recipe. Just choose one in season. :)
Ingredients
Panna cotta
  • 3 cups heavy cream
  • ½ cup sugar
  • 1 tsp vanilla extract
  • 1 tbsp Masala chai (tea) spice mix, wrapped in cheesecloth or a paper filter—or 1 tea bag of Masala chai tea
  • 1 heavy tbsp powder gelatin (about 1⅔ packets)
  • 4 tbsp cold water
Shortbread
  • ¼ cup all-purpose flour
  • 2 tbsp butter, softened
  • 1 tbsp sugar
Grilled peaches
  • 1 whole peach, cut into about 8 wedges
  • 1 tbsp butter, melted
  • 5-7 mint leaves, cut in a chiffonade
Directions
Panna cotta (can make ahead of time)
  1. Pour the cold water over the gelatin to bloom it.
  2. Add cream, vanilla, and sugar in a small pot over medium heat. Drop in the chai mix and let it steep.
  3. Once the mixture starts steaming a little (about 10 minutes), add in the bloomed gelatin and stir. Don't let the mixture come to a boil.
  4. Once everything is well incorporated, take the cream mixture off the heat and discard chai mix. Divide the panna cotta mixture into 6 cups or ramekins. Let them chill in the refrigerator until firm, at least 2 hours, up to 2 days. (Put plastic wrap over it after 4 hours, so it doesn't adopt the funky smells of the fridge.)
Shortbread (can make ahead of time)
  1. Preheat the oven to 325 degrees F
  2. Add the sugar to the butter and mash up with the back of a spoon until well-incorporated.
  3. Stir in flour until the dough is well blended.
  4. On a small cookie sheet, casually divide the dough into two or three golf ball sized pieces. Smush them down with your fingers until they're about ½ thick.
  5. Bake them for 20 minutes (or until their edges turn golden brown and the middle is set). Let them cool. You can store them in an airtight container for up to five days.
Putting it all together
  1. When ready to serve, preheat the grill to about 400 degrees.
  2. While the grill is preheating, brush each peach wedge with a little butter.
  3. Grill peaches for about 1-2 minutes per side. The lid does not have to be closed on the grill. You are aiming to soften and sear the outside, but you also want to to preserve the integrity of the fruit on it the inside.
  4. Top the cold and set panna cotta with the hot peaches, evenly divided among the 6 cups/ramekins. Break up the shortbread further with your fingers and sprinkle on the crumbles. Finally, top each panna cotta with a bit of mint.
Recipe by heo yeah yum at http://heoyeahyum.com/2012/10/chai-panna-cotta-with-grilled-peaches-shortbread-and-mint/