Amarula and milk jellies with spiced rooibos syrup

Recipe from: 6/1/2004 12:00:00 AM

Ingredients 13
Servings 4
Time

Ingredients

  • 400
    ml
    fat-free milk
  • 400
    ml
    Amarula cream liqueur
  • 30
    ml
    gelatine
  • 15
    ml
    castor sugar
  • 2
    ml
    vanilla extract/essence
  • ROOIBOS SYRUP
  • 250
    ml
    strong rooibos tea
  • 250
    ml
    castor sugar
  • 1
    whole chilli
  • 1
    star anise
  • 2
    peppercorns
  • 2
    cloves
  • 1
    cardamom pods
 

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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