Chai jelly with cream

Adam Liaw
Chai jelly with cream.
Chai jelly with cream. Photo: William Meppem

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.

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