Chai pannacotta from At Home and in the Mood by Luke Mangan

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

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • debkellie on October 18, 2015

    Recipe doesn't say what strength gelatine leaves.. I used "white" gelatine leaves, 12 to a litre and it was a little too firm. I'd also just use 1/2 cup dariole moulds rather than 1 cup moulds next time. Served with jarred preserved quinces, and quince syrup (Christine Manfield) and it was a great flavour match.

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