Chai-spiced milk and honey jellies
- 800ml milk
- 10 black peppercorns
- 2 cinnamon sticks, broken
- 6 cardamom pods, crushed
- 1 star anise
- 1ml salt
- 60ml (¼ cup) honey
- 6 gelatine leaves, soaked in 60ml (¼ cup) cold water
Heat the milk in a saucepan, add the spices and salt and bring to the boil. Turn off the heat and leave to infuse for 20 minutes. Strain and return the liquid to the pot. Stir in the honey (add more honey if you prefer it sweeter).
In a separate saucepan, gently heat 125ml (½ cup) of the mixture, add the softened gelatine leaves and stir until dissolved. Stir in the remaining liquid and stir well.
Divide between 6 pretty serving glasses and chill until just set, about 3 – 4 hours, before serving.