Cooking with Rooibos does not require special equipment or advanced techniques – just a willingness to experiment with an ingredient many of us already enjoy daily.
Whether used in a syrup, a roasting mixture or a dessert base, Rooibos offers subtlety rather than intensity, and its familiarity makes it easy to integrate into a variety of dishes.
For dessert, Rooibos brings a gentle aromatic note to this lighter-style panna cotta made with yoghurt or buttermilk. Served chilled with seasonal fruit, it is a fitting finish to a warm evening and perfect for anyone curious to try Rooibos in sweet dishes for the first time.
Serves 4–6
Ingredients
30 ml (2 tbsp) water
15 ml (1 tbsp) gelatine powder
250 ml (1 cup) milk
4 plain Rooibos bags
125 ml (½ cup) fresh cream
45 ml (3 tbsp) honey
½ vanilla pod, split open and seeds scraped out or 5 ml (1 tsp) vanilla essence
175 ml double-cream plain yoghurt or buttermilk
seasonal fruit like fresh nectarines or peaches, raspberries or blueberries for serving
edible flowers for garnish
Method
- Place the water in a shallow bowl and sprinkle the gelatine over. Allow to sponge, but make sure there are no dry pieces.
- Meanwhile, heat milk and Rooibos bags in a saucepan over a low heat for a few minutes until infused. Remove the bags and stir in the cream, honey and vanilla seeds and pod or essence. Stir until the honey has dissolved and heat to just below boiling point. Don’t allow the mixture to boil.
- Remove from the heat and stir in the gelatine until it dissolves completely. Allow mixture to cool down slightly, until you can keep your finger in the liquid.
- Stir the yoghurt or buttermilk into the Rooibos mixture and remove the vanilla pod. It may look as if the mixture wants to split, but continue stirring.
- Pour into glasses. Cover and refrigerate for three to four hours or overnight until set.
- Serve panna cotta with fresh fruit and edible flowers.
For more Rooibos-inspired ideas to brighten your festive and summer entertaining, visit sarooibos.co.za or the Rooibos Council’s social media pages: @sarooiboscouncil on Instagram and @rooiboscouncil on Facebook.
- Recipe created by Heleen Meyer
- Find more recipes here.
