Rooibos Panna Cotta with Poached Grapefruit
The rooibos tea adds a wonderful flavour and the grapefruit a beautiful jewel like colour
Ingredients
- Panna Cotta
- 250 ml double cream
- 250 ml full cream milk
- ¼ cup sugar
- 4 bags rooibos tea
- seeds from half a vanilla pod
- 5 sheets gelatine
- 1 liter cold water to soak the gelatine
- Poached Grapefruit
- 2 grapefruits peeled and segmented
- ½ cup freshly squeezed orange juice
- ¼ cup sugar
- ½ teaspoon mixed spice
Instructions
- Lightly oil 4 ramekins with a neutral flavour oil and place on a tray.
- Gently heat the cream, milk and sugar. Keep stirring until the sugar has dissolved. Remove from the heat, add the vanilla seeds, teabags and let it infuse for about 5 minutes. Give the teabags a squeeze and remove them from the cream mixture.
- Soak the gelatin leaves in a liter of cold water for 5 minutes, wring the sheets out and add the sheets to the warm cream mixture. Stir until dissolved and pour into the prepared ramekins. Let it set in the fridge for 4 hours.
- Bring the orange juice and sugar to a boil and let it reduce to about half the volume. Stir in the mixed spice, remove from the heat and add the grapefruit segments. Let it cool while the panna cotta sets.
- When the panna cotta has set, run a sharp knife around the edge of each ramekin and unmold the panna cotta onto a plate. Spoon the grapefruit and poaching liquid over the panna cotta and serve.