This coconut chai panna cotta contains ‘queen of the spices’ – cardamom. As well as warming you up on a chilly day, it offers a host of health benefits. It’s long held a variety of uses in Ayurvedic medicine, and recent studies have also shown it to be helpful for cardiovascular health and digestion.
Ingredients (serves 4)
500ml Alpro Coconut Cuisine
1 orange
2 slices of peeled ginger
½tsp powered cinnamon
3 green cardamom pods
½tsp nutmeg
2tbsp honey
4 leaves of gelatine (or vege gel)
Method
Grate the zest from the orange, bruise the cardamom pods and add to a pan, along with the ginger, nutmeg, cinnamon and Alpro Coconut Cuisine.
Place the gelatine leaves in a bowl of cold water for 5 minutes.
Meanwhile, heat the mixture in the pan on the lowest setting until hot, but not boiling. Take off the heat and sieve to remove the spices.
Squeeze out excess water from the gelatine leaves and add this and the honey to the hot mixture. Stir until the gelatine has dissolved.
Pour into four ramekins or moulds and place in the fridge to set for around 3-4 hours.
Peel the orange using a sharp paring knife and then segment over a bowl to catch any of the juice.
When set, turn each panna cotta out onto a plate, pour over the orange juice and serve with the orange segments.
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