Pairing beautifully with a range of flavours, our award-winning Rooibos is an easy way to put an exotic twist on even the most classic desserts. With red espresso®, one shot is all you need to infuse your dessert with the essence of Rooibos.
Ingredients
- 1 shot (60ml) red espresso® Rooibos
- 10g gelatine
- 500 ml double cream
- 60g icing sugar, sifted
- Splash vanilla extract
Instructions
- Prepare red espresso® Rooibos – as you would coffee – using your coffee appliance:
- Pour gelatine into a small bowl and cover with red espresso® Rooibos. Let stand for 15 minutes
- Place cream, sugar and vanilla in a pot set over low heat and scald. Remove from heat and allow to cool
- Place the bowl of gelatine in a large bowl of hot water and stir gently until the gelatine has melted. Pour into cream mixture and stir through
- Divide mixture between four ramekins, cover with cling film and chill overnight
- When ready to serve, dip each ramekin into a dish of boiling water to release, then turn out onto individual plates
Recipe development and styling by Peta Suzanne Oshry
Photography by Kate Cozens