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| THE LIGHTHOUSE |
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you are here: Recipes | Chai Rooibos panna cotta |
Chai Rooibos panna cotta
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Chai Rooibos panna cotta with toffee apples
(serves 4)
2T milk
2t powdered gelatine
1 cup cream
1 cup milk
⅓ cup brown sugar
1 chai teabag
1 Rooibos teabag
Combine milk and gelatine and allow to soak. Bring cream, extra milk, brown sugar and tea bags to a gentle boil and simmer for a few minutes until infused. Remove teabags. Add the gelatine and whisk to dissolve. Allow to cool completely before pouring into moulds. Refrigerate for a few hours until set.
TIP
Make the toffee apples by caramelising 1 cup sugar. Dip tinned baby apples into the caramel and allow to set.
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| WEDDING INSPIRATION |
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