Rooibos-infused Panna Cotta with fruit compoté

4 – 6 bags rooibos tea
500 ml (2 c) full cream milk
45 ml (3 t) water
20 ml (4 T) gelatine
250 ml (1 c) cream
250 ml (1 c) plain yoghurt
Mint leaves
125 ml (½ c) sugar

Spray 10-12 espresso cups with cooking spray.

Place the tea bags in the milk and heat until lukewarm. Cool. Remove the tea bags.
Sprinkle the gelatine over the water and leave to sponge. Melt in the microwave oven or over boiling water. Mix with the cream and add to the milk together with the yoghurt. Mix well with a wire whisk. Pour into the prepared cups and place overnight in the refrigerator till set. Once set, turn out onto a plate.

Fruit compoté
Heat 250 ml (1c) rooibos tea and 60 ml (¼ c) rosé wine with 125 ml (1/2 c) sugar till the sugar is dissolved. Add 1 cinnamon stick, 1 star anise and bring to the boil. Cut 2 guavas and 1 pear into slices and add to the liquid. Lower the heat and simmer for 5 minutes.

Serve warm or cold with the Panna Cottas. Garnish with granadilla and mint leaves

Makes 10 -12 Panna Cottas.

Recipe courtesy of SA Rooibos Council.