Turmeric Chai Pannacotta

Cuisine: Indian

Prep time:

Cook time:

Serves: 4 small

We’re always looking for ways to enjoy the health benefits of turmeric, and our new turmeric chai spice blend is great in drinks, desserts and can also be used in savoury dishes. This coconut cream pannacotta is also dairy free.

  • 400ml coconut cream
  • 2 tsp grass-fed organic gelatine
  • 11/2 tbsp maple syrup
  • ¾ tsp Herbie’s Turmeric Chai Spice
  • toasted coconut flakes, to decorate (optional)
  • extra maple syrup, to serve

  1. Place coconut cream in a small saucepan and sprinkle over gelatine, leave for one minute.
  2. Whisk in syrup and spices and gently heat coconut cream. Do not allow to simmer or boil.
  3. Keep whisking for 2-3 minutes while gelatine dissolves, then pour mixture into shallow moulds to set. Mixture will make 2 large or 4 small servings.
  4. Refrigerate for 5 minutes, then gently stir to distribute spices, then leave to set for 1 hour.
  5. To serve, place in hot water briefly, then invert onto plate.
  6. Scatter with coconut flakes and extra maple syrup.