This delightfully light dessert from Leopard’s Leap is a must-try.
Chef Pieter de Jager has taken a uniquely South African tea and combined it with a classic Italian dessert to create this Rooibos Panna Cotta Recipe.
Rooibos Panna Cotta with Muscat Gooseberries
- 375ml cream
- 375ml milk
2 rooibos teabags
- 115g castor sugar
- 12,5ml gelatin powder
- 20ml cold water
Gooseberries in Muscat Syrup
- 125ml gooseberries, halved
- 250ml Leopard’s Leap Culinaria Muscat de Frontignan
- 15ml castor sugar
- In a small saucepan, place the cream, milk and tea bags. Slowly bring to the boil over medium heat. Remove from the heat and allow to infuse for 10 minutes. Place the gelatin in a bowl, add 20 ml cold water and allow gelatin to soak in the water. Discard the tea bags from the cream mixture.
- Add sugar and return to low heat until sugar is dissolved. Stir the soaked gelatin into the cream mixture. Stir mixture until gelatin has melted. Lightly oil 6 x half-cup (125ml) dariole moulds or ramekins. Place on a tray and pour in the cream mixture. Refrigerate for 4 hours.
- For the gooseberries, heat all ingredients in a pot and reduce to a syrup. Remove from the pot and allow to cool.
- To serve, break the seal by inserting a small knife between the panna cotta and the mould. Turn onto a serving plate and gently shake to release the panna cotta onto the plate. Serve with Muscat gooseberries.
Wine suggestion Leopard’s Leap Culinaria Muscat de Frontignan
Words Diana Wemyss
Photography Johan Wilke
A journalist by trade, features writer on occasion and now the digital editor of SA Country Life. The first chance she gets, Leigh will tell you about a podcast she was recently listening to and how you simply have to make the move from radio. In a previous life, she once taught English on Jeju which left her with an insatiable craving for kimchi.