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Rooibos Tea Panna Cotta recipe
Photo credit: A Touch of Rooibos published by Rooibos Ltd.

Vanilla & Rooibos Tea Panna Cotta

Velvety smooth panna cotta infused with our Vanilla Rooibos tea, topped with a mellow fruity jelly.

Equipment

Dariole moulds (if you don’t have any then ramekins will do the trick)

Method

For the jelly topping

Place the water, sugar, rooibos teabags and apple juice in a saucepan and bring to the boil over a high heat. Then simmer until the mixture is reduced by about 100ml. Remove the teabags.

Soak the gelatine in a little cold water for a few minutes, until soft. Squeeze all the water out of the gelatine and add it to the hot liquor. Stir, and set the mixture aside to cool.

Pour the cooled mix into the dariole moulds or ramekins, then refrigerate until the jelly has set – about 1 – 1½ hours.

For the panna cotta

Place the cream, milk, teabags, vanilla pod & seeds, and caster sugar in a saucepan and heat over a gentle heat for about 15 minutes. Remove the teabags and vanilla pod.

Soak the gelatine in a little cold water for a few minutes, until soft. Squeeze all the water out of the gelatine and add it to the hot cream mixture. Stir gently until well mixed then leave to cool.

When cool, pour onto the set jelly in the moulds, filling them to the brim. Refrigerate until set (a few hours). To serve, turn out straight onto individual dessert plates - if they need a little help in slipping out then briefly dip the mould into some simmering water.

Recipe from A Touch of Rooibos published by Rooibos Ltd.