Rooibos & Vanilla Panna Cotta

Velvety smooth panna cotta infused with fragrant Vanilla and Rooibos tea topped with tangy granadilla pulp.

Ingredients

• 250ml cream
• 300ml full cream milk
• ¼ cup sugar
• 6 bags rooibos tea
• 10ml Vanilla Extract/Essence
• 2 tsp. gelatine powder
• 1 litre cold water to soak the gelatine
• 110gr (1 tin) Granadilla Pulp

Method

1. Lightly oil (or spray and cook) 4 ramekins with oil and place on a tray.
2. Gently heat the cream, milk and sugar. Keep stirring until the sugar has dissolved. Remove from the heat, add the vanilla, teabags and let it infuse for about 5 minutes. Give the teabags a squeeze and remove them from the cream mixture.
3. Soak the gelatin leaves in a liter of cold water for 5 minutes, wring the sheets out and add the sheets to the warm cream mixture. Stir until dissolved and pour into the prepared ramekins. Let it set in the fridge for 4 hours.
4. When the panna cotta has set, run a sharp knife around the edge of each ramekin and unmould the panna cotta onto a plate. Spoon the granadilla pulp over the panna cotta and serve.