I became slightly obsessed with masala chai, that heady Indian infusion of spices and tea leaves, when I was backpacking by way of India, and specially people tiny clay cups of seriously sweetened tea that were served on trains. Now I generally have a ready source of spices on hand to make my possess at property, but why adhere to just tea when there are puddings to be manufactured, far too?
Chai-spiced mousse with caramelised pecans
If you finish up overwhipping the cream before introducing it to the custard, just stir by means of a very little far more clean cream until finally the blend is liquid once again.
Prep 20 min
Infuse 1-2 hr
Cook 25 min
Chill 4 hr
Can make 6
For the mousse
250ml complete milk
5 black peppercorns
1 10g cinnamon adhere
5 inexperienced cardamom pods
5g fresh ginger
70g dim muscovado sugar
3 substantial egg yolks
3 gelatine leaves, soaked in cold drinking water
250ml double cream
For the pecans
15 bay leaves
100g caster sugar
50g entire pecans
Pour the milk into a compact saucepan for which you have a lid, insert all the entire spices and ginger, and bring up to a mild simmer. Convert off the warmth and depart to infuse for one particular to two hours.
Now make the caramel for the pecans. Place the bay leaves, caster sugar and 75ml water in yet another smaller saucepan, simmer carefully, stirring sometimes, for five minutes, right until the sugar has dissolved, then turn off the warmth and depart to infuse for a person to two hours.
Pour the infused milk by way of a sieve to capture the invested spices, then return it to the saucepan with the sugar and egg yolks. Warm around a medium heat, stirring routinely, for a several minutes, until eventually the mixture commences to thicken, then switch off the warmth and depart to cool for five minutes. Shake any excessive drinking water off the soaked gelatine, then stir it into the heat milk blend.
When the custard combination is lukewarm, whisk the product till mild and ethereal, but nevertheless liquid (see introduction over), then stir it via the spiced custard until eventually evenly mixed in. Pour into 6 ramekins and refrigerate for four several hours, to established.
In the meantime, lay the pecans on an oven tray lined with foil and roast them in a 200C (180C enthusiast)/390F/gas 6 oven for six minutes until finally toasted and browned. Eliminate and discard the bay leaves from the sugar syrup, then established it on a medium substantial heat and boil for 6 to 8 minutes, until it turns amber in color. Pour the syrup above the roasted pecans and go away to neat.
To complete, approximately chop the caramelised pecans, sprinkle them about the mousses and provide.