This week calls for a simple and indulgent treat and these Rooibos & Vanilla Panna Cottas tick all of those boxes. These easy smooth and creamy sweet treats showcase Rooibos tea's delicious aromatic flavour beautifully! I'm in love!
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!
Notes
Panna cotta is a great make-ahead dessert! You can prepare this panna cotta in advance and add the toppings when ready to serve. A panna cotta can be made up to three days ahead and then kept in the fridge until you are ready to serve.Panna cotta can be stored in the fridge for up to five days, but for the best flavor, serving it within three days is best.