Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 2 tablespoons loose rooibos tea
- 1 teaspoon vanilla extract
- 2 1/2 teaspoons unflavored gelatin
- 3 tablespoons cold water
- Pinch of salt
Instructions
- In a saucepan, combine the heavy cream, whole milk, sugar, rooibos tea, and a pinch of salt. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally to dissolve the sugar. Remove from heat and let steep for 10 minutes.
- While the mixture is steeping, sprinkle the gelatin over the cold water in a small bowl and let it sit for about 5 minutes to bloom.
- After steeping, strain the cream mixture through a fine mesh sieve into a clean saucepan to remove the tea leaves. Stir in the bloomed gelatin and vanilla extract until fully dissolved.
- Pour the mixture into individual serving cups or ramekins. Allow to cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours, or until set.
- To serve, run a knife around the edge of each panna cotta and gently invert onto a plate, or serve directly in the cups. Garnish with fresh berries or a drizzle of honey if desired.
Notes
- For a lighter version, substitute half of the heavy cream with additional milk.
- You can infuse the panna cotta with different flavors by replacing rooibos tea with other herbal teas like chamomile or lavender.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: South African
- Diet: Vegetarian
Nutrition
- Serving Size: 1 panna cotta
- Calories: 290
- Sugar: 14g
- Sodium: 50mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg