Rooibos strawberry jelly and coffee ice cream served with fynbos honey

Recipe from: 9/1/2004 12:00:00 AM

Ingredients 12
Servings 4
Time

Ingredients

  • JELLY
  • 500
    ml
    water
  • 4
    rooibos tea bags
  • 15
    ml
    rooibos-infused honey
  • 15
    ml
    gelatine
  • 100
    g
    fresh strawberries, wshed and quartered
  • ICE CREAM
  • 250
    ml
    cream
  • 1
    x 410 g can evaporated milk
  • 1
    x 397 g can full-cream condensed milk
  • 65
    ml
    strong coffee
  • fynbos honey, to drizzle
 

Method

 
JELLY
Heat the water in a pot, add the tea bags and bring water to the boil.
Leave for five minutes on a medium heat to infuse, then remove the tea bags. Add the honey and stir until dissolved.
Sprinkle the gelatine over and stir to make sure it dissolves completely.
Fill a jelly mould a quarter-full and place in the refrigerator till the jelly has just started setting.
Remove and arrange the strawberries in the mould.
Fill with the rest of the mixture and leave in the refrigerator to set.
ICE CREAM
Beat the cream until thick and stiff.
In a separate bowl, beat the evaporated milk until thick and foamy.
Fold the two together and stir in the condensed milk and coffee.
Pour into a bowl and freeze. Serve jelly with ice cream and a drizzle of fynbos honey.

Cook's note: Rooibos infused honey is available from delis, and fynbos honey from Woolworths and delis.

 

 

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