Chai Cream Recipe

Chai Cream

Ingredients

• 5 1/3 plus 1/2 cups Heavy Whipping cream
• 1 Vanilla bean, split lengthwise and scraped, seeds removed
• 1 cup granulated sugar
• 1 (1 ounce) Envelope powdered gelatin
• 2 teaspoons Black chai tea, ground in a coffee or spice grinder
• 1 Cinnamon stick
• 6 Green cardamom pods
• 6 Whole black peppercorns
• 1 tablespoon Powdered sugar
• 1 tablespoon Semisweet chocolate shavings (use cheese grater or vegetable peeler to shave from a solid bar)

Instructions

1. Combine 5 cups of cream, vanilla bean seeds and granulated sugar in a medium saute pan over medium-high heat.
2. Bring to a simmer, stirring occasionally.
3. Place 1/3 cup cream in a small bowl, and add powdered gelatin: stir to mix
4. When the cream-sugar mixture simmers, immediately remove from heat, and add cinnamon, cardamom pods and peppercorns
5. Let mixture steep for 10 minutes, stirring occasionally.
6. Pour mixture into a metal bowl set in a larger bowl of ice water.
7. Cover with plastic wrap and let steep and cool for 30 minutes.
8. Pour mixture through a fine-mesh sieve into a clean bowl.
9. Freeze for 20 minutes, or until the mixture starts to thicken
10. Divide mixture evenly among 8 (5oz) glasses or ramekins, and refrigerate for at least 4 hours before serving.
11. Before serving, combine remaining 1/2 c. cream and powdered sugar into a large bowl.
12. Whip with an electric mixer until stiff peaks form.
13. Dollop whipped cream onto each glass, then sprinkle with semisweet chocolate shavings.
14. Serve immediately.