Dark and chai

All the warm and cosy flavours for you to indulge in. Chocolate and Chai with a spicy crunchy biscotti.

Prep time 1 hour | Cook time 30-40 minutes | Makes 4 glasses

Chai pannacotta

300g double cream
100g whole milk
2 chai tea bags
50g caster sugar
1g Sosa pro pannacotta

Heat to 70c the cream, milk and chai teabags, cover and leave to infuse for 30 minutes.

Strain teabag from the mixture and add all other ingredients.

Bring mixture to the boil and pour into glass to set.

Mix all ingredients except chocolate and bring to a boil.

Once boiling, remove from heat and whisk in chocolate.

Place in the fridge to set cool and firm up.

Beat back the paste to a smooth consistency and pipe into glass.

300g flaked almonds
1 tsp ground cinnamon
50g amaretto
250g plain flour
250g caster sugar
1 dessert spoon baking powder
2 eggs

Mix all ingredients in Kitchen Aid until a dough consistency if formed.

Divide the mixture into 2 and create log shapes on a silpat mat.

Bake in the oven at 180c for 15-20 minutes.

Remove from the oven and cool slightly.

Whilst the mix is still warm cut the biscotti into slices and place back into the oven for 5 mins on each side to dry out.