Amarula and milk jellies with spiced rooibos syrup

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4 servings
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By Food24 November 03 2009
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Ingredients (12)

400.00 ml milk — fat-free
400.00 ml amarula — cream liqueur
30.00 ml Sheridans gelatine
15.00 ml castor sugar
2.00 ml vanilla — essence or extract
ROOIBOS SYRUP
250.00 ml rooibos — strong tea
250.00 ml castor sugar
1.00 fresh chillies
1.00 star anise
2.00 black peppercorns
2.00 cloves
1.00 cardamom — pods
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Method:

Heat 200 ml each milk and Amarula, but do not allow to boil.
Remove from heat.
Add gelatine and sugar.
Whisk lightly to dissolve gelatine completely.
Add remaining milk, Amarula and vanilla essence ad mix well.
Pour into individual 250 ml moulds and refrigerate until set, about four to six hours.
TO MAKE SYRUP
Heat rooibos tea and castor sugar until dissolved.
Add spices and bring to the boil until it starts to thicken, about 10 minutes.
Remove from heat and cool.
To serve, remove spices and drizzle over jellies.
Nutrition per portion
Energy: 1 543 kJ; Carbohydrate: 92 g; Protein: 6 g; Fat: 16 g.



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