3 WAY TEA INFUSED PANNA COTTA OF CHAI, ROSE WITH FRENCH VANILLA AND CHAMOMILE TOPPED WITH A FRESH HONEYCOMB.

Methods and Directions

• Place equal portions of cream, milk and sugar in three separate saucepans.
• Then place Spice Chai tea bags in one saucepan, Chamomile Flowers in the next and the Rose with French Vanilla in the third.
• Place saucepans on low heat to infuse the tea and the chamomile flowers and stir until sugar dissolves.
• Soak gelatin leaves in cool water until soggy, add to the cream mixture and stir until dissolved.
• Cool slightly then place into moulds and refrigerate.

• Grease a 20cm square tin with butter.
• Mix the castor sugar and syrup in a deep saucepan and stir over gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.
• Once melted turn up the heat a little and simmer until you have an amber coloured caramel.
• Then as quickly as you can turn off the heat, tip in the bicarbonate and beat in with a whisk until it has all disappeared. Be careful because the mixture will be hot.
• Allow to cool completely before cracking.