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Rooibos & Vanilla Panna Cotta

Ingredients
  

Vanilla Layer

  • 1 ¼ cup cream
  • 1 tsp gelatin
  • ¼ cup cold water
  • 2 tbsp honey
  • ½ vanilla pod

Rooibos Layer

  • 1 ¼ cup cream
  • 1 tsp gelatin
  • ¼ cup cold water
  • 2 tbsp honey
  • 2 rooibos teabags

Instructions
 

Vanilla Layer

  • In a saucepan, heat up the cream, honey, and vanilla.
  • In a small bowl, combine the gelatin and cold water and allow to bloom.
  • Once the cream mixture has reached a boil, remove from heat and add the bloomed gelatin.
  • Whisk together and pour into four ramekins or glasses.
  • Refrigerate and allow to completely set before adding the rooibos layer - should take about four hours.

Rooibos Layer

  • In a saucepan, heat up the cream and honey.
  • Add the rooibos teabags and allow to steep for 5 minutes over a gentle simmer.
  • In a small bowl, combine the gelatin and cold water and allow to bloom.
  • Once the rooibos has finished steeping, remove the saucepan from the heat and add the bloomed gelatin.
  • Whisk together and pour over the set vanilla Panna Cotta layer.
  • Refrigerate and allow to set before enjoying!