Chai latte honey mousse

INGREDIENTS

• 1/2 cup (50g) loose-leaf chai tea leaves
• 1 cup (250ml) pure (thin) cream
• 200g runny honey, plus extra to serve
• 2 tsp vanilla extract
• 2 titanium-strength gelatine leaves, soaked in cold water for 5 minutes
• 2 cups (500ml) thickened cream, whisked to soft peaks
• Biscotti, to serve

• Place chai tea leaves, cream, honey and vanilla in a saucepan over medium heat and bring to a simmer, stirring to dissolve the honey. Remove from heat and set aside to infuse for 30 minutes. Strain through a fine sieve, then return to the cleaned saucepan and bring to a simmer. Squeeze out excess water from gelatine and stir into the hot cream mixture. Strain through sieve again and set aside to cool completely to room temperature.
• Fold whipped cream through the chai mixture in 2 batches until well combined. Transfer to 2 x 650ml capacity dishes and use the back of a wooden spoon to swirl the tops. Refrigerate for 4-5 hours or until set. Drizzle over extra honey and serve with biscotti alongside.