Green tea panna cotta, masala chai sauce and cumin shortbread from Indian Cooking Class (page 418) by Christine Manfield

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Chill 3 hours.

  • debkellie on February 13, 2022

    I used 5 sheets of platinum gelatine (after googling equivalents in gelatines!). The cumin shortbread crisp up as they cool down, and did not colour or crisp in the 10 minutes she suggests - more like 20 for me. The panna cotta is mild in flavour, and the chai sauce could benefit from thickening a little. Unusual but interesting flavour combination. Nice end to an Indian Summer Sunday dinner.

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