Rooibos & Vanilla Panna Cotta

Filling

  • 3 Cups/ 750ml Cream
  • 1/2 cup sugar.
  • 2 teaspoons of Vanilla Extract
  • 10g Unflavored & Clear Gelatin Powder
  • 6 tablespoons (90ml) cold water.
  • 250ml Tant Sannie Cream Liqueur
  • Shortbread biscuits (For serving)
  • Chocolate for shavings (For Serving)
  • Ingredients For The Berry Coulis
  • 125g Packet of frozen berries
  • 50g Sugar

Method

  • 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
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