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Chai Latte Panna Cotta Slice with Blueberry Topping

  • Author: Hazel
  • Total Time: 25 minutes
  • Yield: 8 servings 1x


A Chai Latte panna cotta over a biscuit base with a set blueberry compote topping.




  • 180 g digestive biscuits, crushed 
  • 75 g butter, melted

Chai Panna Cotta filling:

  • 4 sheets of leaf gelatine
  • 150 ml milk
  • 400 ml double cream
  • 60 g caster sugar
  • 4 teaspoons Drink Me Spiced Chai Latte powder

Blueberry Topping:

  • 300g blueberries 
  • 1 teaspoon caster sugar
  • 1 tablespoon water
  • 2 sheets of leaf gelatine
  • Optional decoration ideas – icing sugar, edible glitter, mint leaves


  1. Line a 20 cm (8 inch) square cake tin with baking paper.
  2. Put the butter in a pan over a low heat to melt. Meanwhile put the biscuits in a food processor and blitz to crumbs (you can put them in a food bag and bash with a rolling pin if you prefer).
  3. Mix the biscuits with the melted butter and put into the prepared tin, pressing down to evenly fill. Put in the fridge for 30 minutes to set.
  4. Put the gelatine leaves for the panna cotta in a bowl of cold water and leave to soak while you make the panna cotta.
  5. Put the cream and milk into a saucepan. Add the chai latte spice powder and caster sugar and mix well.
  6. Place over a low-medium heat and warm, allowing the chai spices to infuse the cream for 5 minutes, then increase the heat to bring up to a gentle simmer. Remove from the heat.
  7. Take the gelatine leaves out of the water and squeeze in your hand to get as much water out of them as you can. Add them to the cream mix and stir until completely dissolved.
  8. Pour the panna cotta mix through a fine mesh sieve over the chilled biscuit base, cover with clingfilm that is touching the surface of the panna cotta to prevent a skin forming.
  9. Put the tin back in the fridge, leaving overnight to set (or for at least 6 hours).
  10. Put the gelatine leaves for the blueberry topping in a bowl of cold water and leave to soak.
  11. Put the blueberries in a saucepan with a tablespoon of water and sprinkle over the caster sugar. Place over a medium heat and cook until the blueberries are broken down and juicy.
  12. Remove from the heat and quickly push through a sieve to remove any bits of skin.
  13. Squeeze as much water as you can out of the gelatine and stir into the blueberries until completely dissolved. Allow to cool (but keep an eye on it as we don’t want it to set in the pan).
  14. Pour the cooled blueberry mix over the set panna cotta and refrigerate for at least 2 hours or until set.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes (plus set time)