Rooibos panna cotta

By Hope Malau
03 September 2015

Light and creamy panna cotta topped with sweet rooibos syrup.

Serves 6 Preparation: 5 min Cooking: 10 min Chilling: 4 hrs

  • 15 ml (1 T) gelatine powder
  • 60 ml (¼ c) water
  • 125 ml (½ c) sugar
  • 500 ml (2 c) cream
  • 310 ml (1¼ c) double cream plain yoghurt
  • 5 ml (1 t) vanilla essence


  • 180 ml (¾ c) sugar
  • 60 ml (¼ c) honey
  • rooibos tea bags

1      In a small bowl sprinkle gelatine over the water. Let it stand for 5 minutes.

2 In a saucepan combine the sugar and half of the cream, place over medium heat until hot. Add the gelatine, stirring until dissolved. Remove from heat. Stir in the yoghurt and remaining cream until smooth.

3     Add the vanilla and divide the mixture among the ramekins. Cover and chill for 4 hours or until set.

4     Rooibos syrup Combine the sugar, honey, 250 ml (1 c) water and the rooibos tea bags in a saucepan over medium heat. Bring to the boil until the sugar dissolves. Discard the tea bags and cool.

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