Rooibos Panacotta, Spiced Van Der Hum, Brandy Snap
Ingredients (8 portions)
| Amount | Measure | Name |
|---|---|---|
| Rooibos Pannacotta | ||
| 500.00 | ml | Milk |
| LIPTON Rooibos 1 x 18kg 4-6 each | ||
| 200.00 | g | CARTE D'OR Pannacotta 6 x 1kg |
| 500.00 | ml | MEADOWLAND Classique 10 x 1L |
| Oil, Sunflower | ||
| Rooibos Reduction | ||
| 1.00 | l | Water |
| 375.00 | ml | Sugar |
| 60.00 | ml | Sugar |
| Spiced Fruit Compote | ||
| Sugar | ||
| LIPTON Rooibos 1 x 18kg teabags x 1 bag | ||
| Water | ||
| Orange juice, fresh | ||
| Dried Fruit | ||
| Figs, dried | ||
| Zest of 1 Orange | ||
| Van Der Hum | ||
| cinnamon sticks | ||
| Star anise | ||
| Cardamom | ||
| Ginger, Grated | ||
| Brandy Snaps | ||
| 30.00 | ml | MARVELLO Full Fat Margerine melted |
| 30.00 | ml | Flour, white |
| Sugar | ||
| 30.00 | ml | Golden syrup |
Preparation
Rooibos Pannacotta
1.Bring the milk to boil with Lipton Rooibos teabags and allow too infuse.
2.Remove from stove and add Panna Cotta and Meadowland Classique. Stir mixture until dissolved.
3.Lightly grease 8 standard Dariole moulds with sunflower oil and fill with 125ml of the mixture.
4.Refrigerate for a minimum of 3 hours to set.
5.Bring the liquid to boil. Slowly add the sugar and allow too reduce.
6.Serve the Panna Cotta with the reduction and garnish with fresh berries.
Brandy Snaps
1. Mix together all the ingredients and firm in the refrigerator for about 1 hour
2. Preheat the oven to 180 C. roll the mixture into small balls, then flatten into discs. Arrange the discs on a baking tray lined with silicone paper and bake in the oven for 10 minutes until the mixture turns golden brown. Remove from the oven and leave to cool and crisp
