Name: Amasi panna cotta with rooibos strawberry sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 15 ml Sheridans gelatine; 125 ml cream; 30 ml sugar; 375 ml Buttermilk; 5 ml vanilla essence; sauce: strawberry; 250 g strawberries chopped; 60 ml sugar; lemon juice only; 4 rooibos teabags; 125 ml water; to serve to serve; strawberries halved

Recipe Disclaimer

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Ingredients (13)

15 ml	Sheridans gelatine
125 ml	cream
30 ml	sugar
375 ml	Buttermilk
5 ml	vanilla — essence
	sauce: — strawberry
250 g	strawberries — chopped
60 ml	sugar
	lemon — juice only
4	rooibos — teabags
125 ml	water
	to serve — to serve
	strawberries — halved

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Method:

Grease a deep 25cm pie dish or
enamel plate with nonstick spray.

1. Cover the gelatin with cold water and set aside
to sponge.

2. Combine the cream and sugar in
a saucepan and heat until just below boiling point, stirring continuously.

3. Remove from the heat and add the sponged
gelatin. Stir until the gelatin has dissolved.

4. Add the amasi and vanilla essence and stir
quickly. Transfer to the prepared dish or plate and chill in the fridge for 1-2
hours or until set.

5. Strawberry sauce Put all the ingredients in a
small saucepan. Heat and stir until the
sugar has dissolved. Simmer for 10-15 minutes or until the strawberries are
soft. Remove the teabags.

6. Purée the mixture with a stick blender. Set aside to cool.

7. To serve: Pour the sauce over the panna cotta and serve with fresh strawberries.