|125 ml||xylitol — granules|
|4||rooibos — tea bags|
|5 ml||Robertson's vanilla essence|
|125 ml||yoghurt — double cream|
|30 ml||water — cold|
|15 ml||Sheridans gelatine — powder|
|30 ml||butter — salted|
|30 ml||xylitol — granules|
|30 ml||almond butter|
|fresh mint — to garnish|
For the panna cotta, heat the cream, milk and xylitol in a pot. Remove form the heat before it comes up to a boil. Add the tea bags and vanilla and allow to steep for 15 minutes off the heat. Discard the tea bags and whisk in the yoghurt.
Place the cold water in a small bowl and stir in the gelatine. Allow it to stand for 5 minutes. Place it in a slightly bigger bowl filled with warm water and stir the gelatine until clear and melted. Be careful not to let any of the warm water run into the melted gelatine. Pour the melted gelatine into a bigger bowl and whisk in ½ cup of the lukewarm tea mixture. Pour this back in with the remaining tea mixture and whisk to combine. Divide the mixture between 6 glass cups, small jars or ramekins and sprinkle the blueberries on top. Refrigerate for at least 5 hours or overnight.
For the nut butter caramel sauce, melt the butter in a small saucepan. Add the xylitol and cook for 1 minute. Whisk in the almond butter and cream and cook for 2-3 minutes until thickened. If it thickens on standing, simply whisk in a tiny splash of warm water.
To serve, add a teaspoonful of the caramel sauce on top of the panna cottas and garnish with mint, if you prefer.
Use a selection of berries if you prefer. Simply chop up larger berries to make serving easier.