Tamal Ray’s recipe for chai-spiced mousse with caramelised pecans | The sweet spot

End your meal on a high with this light, airy dessert infused with Indian spices

I became slightly obsessed with masala chai, that heady Indian infusion of spices and tea leaves, when I was backpacking through India, and especially those tiny clay cups of heavily sweetened tea that were served on trains. Now I always have a ready supply of spices on hand to make my own at home, but why stick to just tea when there are puddings to be made, too?