Panna cotta with rooibos tea
4 servings
50 minutes
Panna cotta with rooibos is an exquisite dessert inspired by Italian cuisine and complemented by the warm, nutty flavor of South African rooibos. This recipe combines a delicate creamy structure with light vanilla notes and a soft tea aroma. Cream, gelatin, and milk create a velvety texture, while rooibos adds subtle depth of flavor. It's the perfect choice to conclude a romantic dinner or a cozy family evening. It can be served in elegant glasses, further adorned with fresh berries or a mint leaf. Due to its mild flavor, this dessert is suitable even for those who do not enjoy strong tea notes — light brewing preserves the harmony of sweetness and tenderness. Panna cotta with rooibos embodies sophistication and comfort in one dessert.
1
Bring the milk to a boil, remove from heat, add tea, and steep for 10 minutes.
- Milk: 175 ml
- Rooibos tea bags: 2 pieces
2
Soak the gelatin according to the instructions. Remove the tea bags, add sugar and vanilla sugar to the milk.
- Leaf (sheet) gelatine: 3.5 pieces
- Sugar: 40 g
- Vanilla sugar: 1 tablespoon
3
Heat again until the sugar dissolves. Strain the liquid through a fine sieve, squeeze the gelatin, and dissolve it in the warm milk mixture.
- Leaf (sheet) gelatine: 3.5 pieces
- Milk: 175 ml
4
Place the dishes in the refrigerator until the first signs of jelling.
5
Whip the cream and gradually add it to the milk mixture. Pour into molds or cups.
- Double cream 40% fat: 150 ml
6
The taste of tea here is very subtle; those who prefer it stronger can brew 3 tea bags.
- Rooibos tea bags: 2 pieces
