Chai jelly with cream
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.
Ingredients
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
Method
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.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
