Masala chai tea-a-misu

Methods and Directions

• Boil the orange whole in water for 1 hour.
• Purée the cooled oranges until smooth.
• Put all ingredients together and beat until the consistency is smooth.
• Spread over a 60cm x 40cm lined tray with sides.
• Bake at 170°C for 25 minutes.

• Bring milk to the simmer with all the spices and tea bags.
• Simmer gently for 10 minutes.
• Steep for another 10 minutes and then strain.
• Soften gelatin in cold water.
• Strain softened gelatin into the hot milk and let cool.
• Once cool and slightly thick, pour into glasses.

• Allow the ice-cream to fully melt naturally.
• Soften gelatin in cold water.
• Strain the gelatin and melt over a water bath.
• Add 200ml of the melted ice-cream to the gelatin and then put back into the rest of the ice-cream.

• Place a small round orange cake sponge into a shot glass.
• Layer masala chai pana cotta on top.
• Set in the freezer until just set.
• Put a layer of the vanilla bean ice-cream on top.
• Repeat steps 1–4 twice.