ROOIBOS VANILLA PANNA COTTA

INGREDIENTS⁠
2 cups double cream⁠
1/2 cup whole milk⁠
3 Rooibos Rocks Rooibos Chai Teabags⁠
1 vanilla pod, split lengthways, seeds scraped out⁠
1/4 cup caster sugar⁠
3 gelatine leaves⁠
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METHOD

1. Place the cream, milk, teabags, vanilla pod & seeds and caster sugar in a saucepan. Gently heat for about 15 minutes. ⁠
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2. Remove the teabags and vanilla pod.⁠
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3. Soak the gelatine in a small amount of cold water for a minute or two until soft. Squeeze out all the water and add it to the hot cream mixture. Stir gently until the gelatine is dissolved.⁠
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4. Strain the mixture through a sieve into a jug.⁠
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5. Pout into moulds, filling them to the brim. Refrigerate until set.⁠
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6. To serve, briefly dip the mould into hot water to loosen the panna cotta. Turn out onto a dessert plate and serve with fresh pomegranate, raspberries or peaches.⁠