6 servings
Prep: 5 hrs 40 mins,
Cooking: 15 mins
Rooibos goes so well with the creamy texture of the cream and sweetness of the blueberries.
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Ingredients (14)
Panna cotta:
375 ml | cream |
250 ml | milk |
125 ml | xylitol — granules |
4 | rooibos — tea bags |
5 ml | Vanilla essence |
125 ml | yoghurt — double cream |
30 ml | water — cold |
15 ml | Sheridans gelatine — powder |
80 ml | blueberries |
Nut butter caramel sauce:
30 ml | butter — salted |
30 ml | xylitol — granules |
30 ml | almond butter |
60 ml | cream |
fresh mint — to garnish |
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