This easy dessert is a fantastic sweet for summer. Make it ahead of time and keep it in the fridge in small portions, so all you need to do is top with cream and eat.
• 2 sticks cinnamon
• 1 tsp whole cloves
• 6 cardamom pods
• 2 bay leaves
• ½ cup sugar
• ½ cup dark brown sugar
• 5 Darjeeling tea bags
• 18g powdered gelatin
• 300ml dollop cream
Place the spices, bay leaves, sugars and 1¼ litres of water in a saucepan and bring to a simmer. Simmer for 15 minutes, then remove from the heat. Add the tea bags and stand for 10 minutes. Remove the tea bags and spices with a wire mesh, squeezing the bags to get as much tea as possible in the pot, and return the saucepan to the heat.
Add a little cold water to the gelatin and allow to bloom for a few minutes. When the saucepan of chai comes to a boil, add the gelatin and stir until completely dissolved. Divide the liquid between 6 serving glasses, leaving enough room at the top to add cream. Refrigerate for at least 4 hours, until the jelly is firmly set.
Top with the dollop cream and serve.
Also try: Adam Liaw's laksa roast chicken wings
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.