Thai Chai Panna Cotta
Preparation time
Cooking time
Total time
This is a very easy dessert to make. Choose a well flavoured tea, we chose Thai Chai from Adagio. You do need to use the leaf gelatin which is available in most supermarkets rather than the granular gelatin. If you don't want to wait overnight for it to set, follow our cheat's instructions
Recipe type: Dessert
Cuisine: Italian
Serves: 6
  • 250 ml full fat milk
  • 250 ml double cream
  • 1 tablespoon of tea, we use Thai Chai from Adagio
  • 6 g leaf gelatin
  • 60 gr caster sugar
  1. Put some water in a small bowl to soak the gelatin. Break the pieces in half or quarters and place in the water to soften a little.
  2. Heat the milk in a saucepan or microwave until very hot but not boiling.
  3. Place the tea into the bottom of a caftiere and pour on the milk. Let it infuse for 15 minutes before pressing the plunger down. Alternatively, place the tea and milk in a jug and strain after 15 minutes
  4. Place the inflused milk, the cream and the sugar in a saucepan and warm gently until the sugar has dissolved.
  5. Squeeze the leaf gelatin to remove excess water then place into the milk and cream mixture.
  6. Mix until the gelatin is completely dissolved. Take off the heat. The mixture will thicken as it cools
Method one for cooling
  1. Place all the mixture in a bowl and place inside another large bowl where you have placed one or two freezer blocks, add water to the outside bowl. The mixture will cook quite quickly. You'll need to keep an eye on it and when it starts to thicken, pour into 6 ramekin dishes.
  2. Using this method means it will be set within an hour
Method two for cooling
  1. Divide the mixture between 6 ramekin dishes and when cooled place in fridge to set for 8 hours
To unmould
  1. Take a rounded end knife and go round the inside of the glass ramekin, turn upside down and ease out gently.
Recipe by Edinburgh Foody at