Indian Chai Panacota with Strawberries Coulis

Soak the gelatin leaves in a bowl, covering them with cold water to soften them.

In a pot with a thick bottom, boil the milk and cream, mixing constantly with rods. Grate the cardamom and nutmeg and add to the milk with the cinnamon, ginger, cloves and sweet pepper. Add also the icing sugar and the vanilla.

Move well and constantly to avoid sticking or rising milk. When the mixture begins to boil, turn off the fire and add the gelatin, with the tea still hot, and dissolve well until there are no clumps of gelatin.

Strain the mixture, trying to eliminate all traces of the species and place in a large bowl and let cool at room temperature. When cool, place it in the refrigerator for a few minutes covering the bowl with clear paper. When it begins to thicken, pass the mixture to the ramekins that you have previously prepared and return them to the refrigerator for 3 or 4 hours.

Make a light syrup with water and sugar

Remove the leaves from the strawberries and cut them in half.

Place the cut strawberries in the blender glass and add the lemon and two tablespoons of syrup. Let them rest for two minutes to allow the strawberries release their own juice. Blend the strawberries and strain the mixture to remove the seeds and, when they are at room temperature, put into the fridge to use later to decorate the panacota.

Unmold the panacota just before serving and place them directly on the plate where you will present them. Cover each one with strawberries coulis and complete the presentation with a fresh strawberry cut in half.

Some tips…

Try not to use to much gelatin. The panacota’s charm comes from its delicate texture. An excess of gelatin would turn this delicious dessert into a simple gelatin of milk and cream.

Do not abuse with the syrup in the coulis. A small touch of syrup is all you will need to give the coulis that ideal shine and texture.

Release the panacota after having completed its resting time (approximately 4 hours), never before, and be very careful when unmolding them. Remember that it is a dessert with a soft texture, which could easily be damaged. Be patient when it comes to unmolding them, it’s worth it.