Chai Panna Cotta with Vanilla Poached Pears

Ingredients

• 500 mlcream
• 500 mlfull-cream milk
• 100 g (½ cup)sugar
• A good pinchsalt
• 90 ml (6 tablespoons)loose-leaf chai tea
• 8 sheetsgelatine
• 2 litrescold water, for soaking the gelatine
• 3pears, cored and cut into 8 slices each
• 250 ml (1 cup)African Vanilla Bean Drizzle
• 250 ml (1 cup)water

Instructions

1. 1

   Line the tin

   Line a medium loaf tin with a capacity of more than 1 litre with cling film. Press it in carefully so there are no gaps where the mixture could seep underneath or between folds.

2. 2

   Heat the dairy

   Warm the cream, milk, sugar and salt gently, stirring until the sugar dissolves. Stop just before the mixture reaches boiling point.

3. 3

   Infuse the tea

   Take the pan off the heat, add the chai tea and leave it to infuse for about 8 minutes. Taste the mixture to judge when the tea flavour is strong enough.

4. 4

   Strain the mixture

   When the infusion has reached your preferred strength, pour it through a fine sieve to remove the tea leaves.

5. 5

   Soak the gelatine

   Soak the gelatine sheets in cold water for 5 minutes. Squeeze out the excess water, then add the sheets to the warm cream mixture.

6. 6

   Dissolve and pour

   Stir until the gelatine has dissolved, then pour the mixture into the lined loaf tin.

7. 7

   Chill to set

   Refrigerate the panna cotta for at least 4 hours, until set.

8. 8

   Start the pears

   Bring the water and vanilla drizzle to the boil, then add the pear slices.

9. 9

   Poach the pears

   Lower the heat and simmer the pears for 20–30 minutes, until cooked through. The time will depend on how ripe the pears are.

10. 10

    Cool the pears

    Lift the pear slices out of the poaching liquid and leave them to cool.

11. 11

    Reduce the syrup

    Bring the poaching liquid to a fast boil and reduce it to a thin syrup. Leave it to cool while the panna cotta sets.

12. 12

    Unmould the panna cotta

    Once the panna cotta has set, carefully turn it out onto a serving platter and peel away the cling film.

13. 13

    Add the pears

    Arrange the pears on top. Serve the syrup on the side or drizzle it over the panna cotta.

What is panna cotta?

Panna cotta is an Italian chilled dessert made by setting sweetened cream with gelatine. Its name means “cooked cream”, though the mixture is heated gently rather than boiled.

Here, chai tea infuses the dairy before it is strained, while vanilla-poached pears add fruit and a fragrant syrup. Making the dessert in a loaf tin gives it a shareable shape, but it still needs careful unmoulding.

Nutrition and macros by portion

The nutrition label shows one serving as written: 830 calories, 13g protein, 90g carbs, 49g fat.

The cream and full-cream milk provide most of the fat, while the milk and gelatine contribute some protein. Sugar and the vanilla drizzle supply much of the carbohydrate, with the pears adding fruit and further carbohydrates; a modest serving alongside fresh fruit can balance a rich dessert.

Getting a clear chai flavour

Tea strength: Infuse the leaves off the heat and taste after about 8 minutes. Straining when the flavour is where you want it helps keep the chai present without letting it become too strong.

Fine sieve: Pour slowly through a fine sieve to catch the loose leaves. Avoid pressing the leaves through, which can leave tea particles in the smooth cream.

Working with gelatine sheets

Soaking: Give the sheets 5 minutes in cold water so they soften evenly. Squeeze them out before adding them to the warm mixture.

Dissolving: The cream mixture should still be warm when the gelatine goes in. Stir until no pieces remain, then pour it into the lined tin.

Poaching pears until tender

Ripeness: Riper pears may cook more quickly than firm ones, so check them as they simmer. They are ready when cooked through but still hold their shape.

Syrup: Lift the pears out before reducing the liquid. Boil it down to a thin syrup, then let it cool so it can be spooned over the chilled dessert.

Setting and unmoulding

Chilling: Allow at least 4 hours in the fridge for the panna cotta to set. A longer chill is useful if it still feels soft when the minimum time is up.

Turning out: Make sure the cling film has no gaps when lining the tin, then turn the set dessert gently onto a platter. Peel the film away carefully to keep the surface intact.

Serving the dessert

Topping: Arrange the cooled pear slices over the panna cotta just before serving. Keep some syrup aside for the table, or drizzle it over the top.

Pairing: Serve it on its own for a creamy finish to a meal, or alongside plain biscuits for a little crunch without competing with the chai and vanilla.

Recipe notes & tips

• Taste the chai infusion as it steeps so you can strain it when the flavour suits you.
• Keep the dairy below boiling point while heating it.
• Squeeze excess water from the softened gelatine before adding it.
• Check the pears as they poach because their ripeness affects the cooking time.
• Let the reduced syrup cool before serving it over the panna cotta.

Variations

• Extra chai: Add a little more loose-leaf tea and taste the infusion before straining.
• Different pears: Use another firm-fleshed pear variety and check it regularly as it poaches.
• Citrus note: Add a strip of lemon peel to the poaching liquid, then remove it before serving.
• Individual portions: Pour the mixture into small moulds instead of a loaf tin and chill until set.
• Syrup on the side: Serve the vanilla syrup separately so everyone can choose how much to add.

Common mistakes to avoid

• Boiling the dairy: It can affect the texture; heat gently and remove it just before it boils.
• Over-infusing the tea: The chai can become too strong; taste it and strain when the flavour is right.
• Leaving gelatine undissolved: It can create lumps; stir the softened sheets into the warm mixture until smooth.
• Skipping the cling-film check: Gaps can let mixture seep under the lining; press the film into the tin carefully.
• Overcooking the pears: They may lose their shape; check them during the 20–30-minute simmer.
• Unmoulding too soon: A soft panna cotta may collapse; chill it for at least 4 hours before turning it out.

How to store

Cover and refrigerate the set panna cotta and cooled pears, storing the syrup separately if possible. Use within 2 days for the best texture; serve chilled rather than reheating.

Frequently asked questions