Chai panna cotta with orange cardamom syrup

1.Heat cream, milk, sugar, vanilla bean and seeds, cinnamon, cloves, peppercorns, cardamom, fennel seeds, ground ginger, star anise and tea leaves in a saucepan. Stir until sugar has dissolved. Bring to boil. Remove from heat. Cover and let infuse 30 minutes. Strain mixture through a fine sieve. Discard spices and tea leaves. Strain once more through a fine muslin cloth, if necessary, to ensure all tea leaves are caught.

2.Lightly oil eight 125ml moulds. Dissolve gelatine in 100ml water. Add to warm cream mixture. Stir to combine. Pour cream mixture into moulds and refrigerate for 2-3 hrs, until set.

3.Combine syrup ingredients with 1/2 cup water and bring to boil. Boil on medium heat until thick.

4.Briefly run panna cotta moulds under hot water to loosen. Invert panna cotta onto a serving plate. Serve with orange slices and syrup.