Pumpkin Chai Panna Cotta
2 tbsp. whole milk
1 envelope powdered gelatin
¾ cup water
¾ whole milk (divided)
2 Bigelow Vanilla Chai Tea
1 cup canned pumpkin
½ cup plus 1 tbsp. demerara sugar (Sugar in the Raw)
¾ tsp. kosher salt
1 cup heavy whipping cream divided
Recipe submitted by Jenni Field
Bigelow Recipe Contest 2011
In a small bowl, add whole milk, sprinkle with gelatin and
stir. Let sit for 5 minutes.
In a small saucepan heat water and ¼ cup of milk together
with 2 Bigelow Vanilla Chai Tea
Bags. Bring to a rolling boil and simmer for 4
minutes. Remove pan from heat and discard tea bags.
Whisk in bloomed gelatin, remainder of milk, pumpkin, sugar, salt
and one half of the whipping cream (1/2 cup). Taste and
adjust salt if necessary.
By this time, the chai mixture will have cooled a bit.
Strain it through a fine mesh strainer into a bowl, pushing down on
the solids. Scrape the underside of the strainer to get all
of the pumpkin goodness into the bowl. Whip the last ½
cup of heavy cream to barely soft peaks. Whisk and fold into
chai mixture. Pour into decorative tea cups or small ramekins
and chill until set, at least 3 hours. Garnish with a few
gratings of fresh nutmeg.