Chai Seaweed Panna Cotta With Mango

Chai Seaweed Panna Cotta With Mango

Chai Seaweed Panna Cotta With Mango 

This fusion dish combines the Indian flavours of chai and mango with an Italian classic, panna cotta, which means 'cooked cream'. Some of the cream has been replaced with yoghurt to lighten this version, adding a sourness that perfectly complements the warm spices. Traditionally made with gelatine, here dried carrageen (Irish Moss) has been used instead as a setting agent. 

Serves 6

Ingredients (for the panna cotta)

  • 500ml/17 fl oz/a generous cup full-fat (whole) milk
  • 1 cinnamon stick 
  • 2 cloves
  • 2 cardamom pods, crushed 
  • a pinch of grated nutmeg
  • 3g/half an oz dried Irish Moss 
  • 1 chai teabag 
  • 200ml/7 fl oz/scant cup natural Greek (US strained plan) yoghurt
  • 500ml / 17 fl oz/generous 2 cups double (heavy) cream 
  • 115mg/4oz/1 cup soft light brown sugar
  • butter or oil, for greasing the moulds 

Ingredients (for the mango) 

  • 5ml/1 tsp coconut oil
  • 1 mango (not too ripe) peeled, pitted and sliced into 12 even-size wedges
  • 5ml/1 tsp soft light brown sugar
  • a splash of rum (optional) 

Method 

First make the panna cotta. Put the milk, spices and Irish Moss (carrageen) in a pan and simmer gently for 7-10 minutes, until the milk has thickened slightly. Add the teabag and allow it to brew for a couple of minutes - don't let it brew for too long. 

Remove the teabag and push the mixture through a fine strainer into a bowl. Set aside. 

Put the yoghurt, cream, and sugar in a pan and bring it gently to the boil. Remove from the heat as soon as it boils and stir the mixture into the infused milk. 

Grease six moulds or ramekins and place a disc of baking parchment in the bottom. Evenly divide the panna cotta mixture between the moulds and leave to coo. Transfer to the refrigerator for 6 hours to set. 

To release the panna cotta, dip the bases and sides of the moulds or ramekins very briefly in a bowl of hot water (take care not to get the surface of the panna cotta wet), and upturn them on to dessert plates. Place the plates in the refrigerator while you prepare the mango. 

To make the mango accompaniment, preheat a heavy griddle over a medium heat. 

Melt the coconut oil in the microwave for a few seconds, then use it to brush the mango slices. Sprinkle some sugar on one side of the slices, then. place them sugar-side down on the griddle and chargrill for about 1 minute, or until black lines appear on the fruit.

Sprinkle the tops of the slices with sugar and flip them over, then chargrill for a further minute. Pour over the rum (if using) and allow to cook for a few seconds. Serve immediately wit the cold panna cotta. 

 

 

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