I grew to become barely obsessive about masala chai, that heady Indian infusion of spices and tea leaves, once I was backpacking via India, and particularly these tiny clay cups of closely sweetened tea that have been served on trains. Now I at all times have a prepared provide of spices available to make my very own at dwelling, however why stick to only tea when there are puddings to be made, too?
Chai-spiced mousse with caramelised pecans
If you find yourself overwhipping the cream earlier than including it to the custard, simply stir via just a little extra contemporary cream till the combo is liquid once more.
Prep 20 min
Infuse 1-2 hr
Prepare dinner 25 min
Chill four hr
For the mousse
250ml complete milk
5 black peppercorns
1 10g cinnamon stick
5 inexperienced cardamom pods
5g contemporary ginger
70g darkish muscovado sugar
Three massive egg yolks
3 gelatine leaves, soaked in chilly water
250ml double cream
For the pecans
15 bay leaves
100g caster sugar
50g complete pecans
Pour the milk right into a small saucepan for which you could have a lid, add all the entire spices and ginger, and convey as much as a mild simmer. Flip off the warmth and depart to infuse for one to 2 hours.
Now make the caramel for the pecans. Put the bay leaves, caster sugar and 75ml water in one other small saucepan, simmer gently, stirring sometimes, for 5 minutes, till the sugar has dissolved, then flip off the warmth and depart to infuse for one to 2 hours.
Pour the infused milk via a sieve to catch the spent spices, then return it to the saucepan with the sugar and egg yolks. Heat over a medium warmth, stirring repeatedly, for a couple of minutes, till the combination begins to thicken, then flip off the warmth and depart to chill for 5 minutes. Shake any extra water off the soaked gelatine, then stir it into the nice and cozy milk combine.
When the custard combination is lukewarm, whisk the cream till gentle and ethereal, however nonetheless liquid (see introduction above), then stir it via the spiced custard till evenly blended in. Pour into six ramekins and refrigerate for 4 hours, to set.
In the meantime, lay the pecans on an oven tray lined with foil and roast them in a 200C (180C fan)/390F/fuel 6 oven for six minutes till toasted and browned. Take away and discard the bay leaves from the sugar syrup, then set it on a medium excessive warmth and boil for six to eight minutes, till it turns amber in color. Pour the syrup over the roasted pecans and depart to chill.
To complete, roughly chop the caramelised pecans, sprinkle them over the mousses and serve.