Dark and chai

Ingredients

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

Method

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.

Ingredients

270g milk
80g cream
54g egg yolk
25g caster sugar
25g Sosa gelcrem hot
90g Belcolade 55% dark chocolate

Method

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.

Ingredients

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

Method

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.