{"id":4578,"date":"2026-08-25T14:17:51","date_gmt":"2026-08-25T14:17:51","guid":{"rendered":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/ricetta\/masal-chai-panna-cotta-with-balsamic-vinegar-of-modena-pgi\/"},"modified":"2026-10-14T14:20:15","modified_gmt":"2026-10-14T14:20:15","slug":"masal-chai-panna-cotta-with-balsamic-vinegar-of-modena-pgi","status":"publish","type":"ricetta","link":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/recipe\/masal-chai-panna-cotta-with-balsamic-vinegar-of-modena-pgi\/","title":{"rendered":"Masal Chai Panna cotta with Balsamic Vinegar of Modena PGI"},"content":{"rendered":"<p>This panna cotta recipe is perfect for spice lovers and its flavours are typical of contemporary India, where a sweet milk spiced with cinnamon, cardamom, pepper, ginger and cloves is sold in street kiosks. This is a dessert version of \u201cMasala chai\u201d, a very popular drink in those areas, enriched by a black Assam tea sauce to which I have added an Italian twist, a teaspoon of our fine <strong>Balsamic Vinegar of Modena PGI<\/strong>.<\/p>\n<p>Soak the gelatine sheets in cold water for 10 minutes. Toast the spices in a small pan, to release their essential oils, and grind them in a mortar together with the tea leaves. In a small pot, bring a glass of water to boiling point. Add the spices and boil for 2 minutes; add the <strong>Balsamic Vinegar of Modena PGI<\/strong>, allow to stand for 3 minutes, filter and stir in the sugar. In a small heavy-bottom pot, mix the syrup (reserve a few tablespoons) with cream, sugar and the soaked, squeezed gelatine sheets; place on a low heat and bring to a simmer, stirring continuously. Pour the mixture into 4 individual pots. Refrigerate for at least 4 hours, turn out onto individual plates and serve the dessert decorated with the reserved syrup.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This panna cotta recipe is perfect for spice lovers and its flavours are typical of contemporary India, where a sweet milk spiced with cinnamon, cardamom, pepper, ginger and cloves is sold in street kiosks. This is a dessert version of \u201cMasala chai\u201d, a very popular drink in those areas, enriched by a black Assam tea [&hellip;]<\/p>\n","protected":false},"featured_media":4579,"menu_order":0,"template":"","meta":{"_acf_changed":false,"footnotes":""},"tipologia_piatto":[148],"chef":[27],"aceto_utilizzato":[144],"difficolta":[204],"collana":[151],"class_list":["post-4578","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry","tipologia_piatto-dolci","chef-imma-di-domenico","aceto_utilizzato-aceto-balsamico-di-modena-igp-invecchiato","difficolta-media","collana-ricette-di-imma"],"acf":{"tempo_preparazione":60,"tempo_preparazione_source":{"label":"Tempo di preparazione","type":"number","formatted_value":"60"},"porzioni":"4 servings","porzioni_source":{"label":"Porzioni","type":"text","formatted_value":"4 servings"},"consortium_profile":"inv-4","consortium_profile_source":{"label":"Consortium Profile suggerito","type":"select","formatted_value":"inv-4"},"fonte":"","fonte_source":{"label":"Fonte","type":"url","formatted_value":""},"ingredienti":"<ul>\n<li><strong>500 ml<\/strong> fresh cream<\/li>\n<li><strong>150 g<\/strong> sugar<\/li>\n<li><strong>6 g<\/strong> gelatine sheet<\/li>\n<li><strong>1<\/strong> tablespoon black Assam tea<\/li>\n<li><strong>1<\/strong> tablespoon crumbled cinnamon stick<\/li>\n<li><strong>1<\/strong> teaspoon green cardamom seeds<\/li>\n<li><strong>1<\/strong> teaspoon black peppercorns<\/li>\n<li><strong>1<\/strong> teaspoon ginger powder<\/li>\n<li><strong>1<\/strong> teaspoon ground cloves<\/li>\n<li><strong>1<\/strong> teaspoon Balsamic Vinegar of Modena PGI<\/li>\n<\/ul>","ingredienti_source":{"label":"Ingredienti","type":"wysiwyg","formatted_value":"<ul>\n<li><strong>500 ml<\/strong> fresh cream<\/li>\n<li><strong>150 g<\/strong> sugar<\/li>\n<li><strong>6 g<\/strong> gelatine sheet<\/li>\n<li><strong>1<\/strong> tablespoon black Assam tea<\/li>\n<li><strong>1<\/strong> tablespoon crumbled cinnamon stick<\/li>\n<li><strong>1<\/strong> teaspoon green cardamom seeds<\/li>\n<li><strong>1<\/strong> teaspoon black peppercorns<\/li>\n<li><strong>1<\/strong> teaspoon ginger powder<\/li>\n<li><strong>1<\/strong> teaspoon ground cloves<\/li>\n<li><strong>1<\/strong> teaspoon Balsamic Vinegar of Modena PGI<\/li>\n<\/ul>\n"}},"_links":{"self":[{"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/ricetta\/4578","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/ricetta"}],"about":[{"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/types\/ricetta"}],"version-history":[{"count":0,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/ricetta\/4578\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/media\/4579"}],"wp:attachment":[{"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/media?parent=4578"}],"wp:term":[{"taxonomy":"tipologia_piatto","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/tipologia_piatto?post=4578"},{"taxonomy":"chef","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/chef?post=4578"},{"taxonomy":"aceto_utilizzato","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/aceto_utilizzato?post=4578"},{"taxonomy":"difficolta","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/difficolta?post=4578"},{"taxonomy":"collana","embeddable":true,"href":"https:\/\/stupefied-dewdney.37-9-233-176.plesk.page\/en\/wp-json\/wp\/v2\/collana?post=4578"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}