• In a pot, put in the Cream, Tant Sannie Cream Liqueur over medium heat, add your Sugar & Vanilla extract.
• Whisk until the sugar dissolves, make sure the cream mixture doesnu2019t boil. Add 2 Rooibos Teabags and let it soak in, press and remove from pot.
• In a separate bowl, Mix in your gelatin powder with the water, stir it then add into the cream mixture & whisk.
• Once mixed perfectly, remove from stove.
• Pour mixture into your serving glasses or muffin tray (if youu2019re making a lot & donu2019t have enough cups use the muffin tray)
• Let it sit in room temperature until itu2019s cooled down, then cover with cling film & keep in the fridge.

Directions For The Berry Coulis

• In a pot over medium heat add frozen berries, add sugar
• Let it cook slightly and then remove from heat to cool