Masala Chai Semifreddo served with Crushed Pistachios and Fresh Figs is an Indian twist on an Italian dessert. Try using our People’s Chai in a slightly different way by adding it in a dessert. Garnish with some fresh figs and pistachios to offset the warm spices in the dessert.
Recipe and photo credit thespiceadventuress.com.au
Spices used in this recipe
The People’s Chai
We believe a great tasting; healthy chai should be natural. There is no need for additives or sugar or anything else. Our spices are freshly cracked and use ayurvedic wisdom to create a brew overflowing with flavour. The mixture of chai herbs and spices gives a great aromatic taste and warm flavour. It tastes great with any milk, and if you prefer it sweeter, simply add a little honey.
The People’s Chai partners with kiva.org to help farmers in developing countries.
there are 2 sizes available
150g pack of The People’s Chai- Makes 15 cups in total.
1kg cafe bulk pack of The People’s Chai-Makes 95 cups in total$12.95
Add the chai blend to water and bring to boil (adding the chai blend to cold water and slowly bringing the water to boil helps to deepen the flavours). Reduce heat and simmer for 3-4 minutes.
Strain and return the liquid to heat; simmer for another 4-5 minutes to slightly thicken the infusion. Remove and allow to cool.
Place the milk, condensed milk and salt in a pan and bring to boil; stirring continuously. Reduce heat and add the tea infusion. I added one tbsp at a time, tasting after each till I was happy with the flavour. Since the strength of your tea infusion might vary, taste and add enough to get that warm chai flavour but not too strong to overpower the dessert. I added approximately 7-8 tsp of the infusion.
Continue to cook for another 10-12 minutes till it reaches the consistency of a thin custard. Allow to cool and then chill in the fridge.
Whip the cream into soft peaks and then fold into the chilled milk mixture.
Line the tin with baking paper and pour the mixture into the tin. Freeze for at least 4 hours or till set.