Organic Vanilla Rooibos Panna Cotta

“I used Organic Vanilla Rooibos in the opaline, just in its raw form with cooked sugar. The blend infuses the sugar very delicately, imparting a toasted note to the garnish.”

• Rooibos-Infused Panna Cotta 
• Apricot Jam Sponge Cake 
• Vanilla Orange Sauce 
• Rooibos Opaline 
• Candied Orange 
• Rooibos-Infused Syrup

• 1000 g. Cream
• 500 g. Milk
• 100 g. Sugar
• 2 TEALEAVES Organic Vanilla Rooibos Whole Leaf Pyramid Teabags
• 4 Sheets Gelatin

1. Add milk, cream and sugar to a pot and bring to a boil.

2. Turn down to a light simmer and reduce liquid for 1 hour.

3. Bloom gelatin sheets in cold water and add the drained sheets to the hot mixture. Stir in tea and let infuse for 3-4 minutes.

4. Strain through fine mesh strainer and transfer to the final vessel.

5. Refrigerate for at least 1 hour then serve.

• 150 g. Apricot Jam
• 20 g. Milk
• 80 g. Water
• 100 g. Butter
• 200 g. All Purpose Flour
• 10 g. Baking Powder
• 6 Eggs

1. Add jam, butter, milk and water to a pot and bring to a boil.

2. Pour hot liquid into blender.

3. On medium speed add eggs one at a time.

4. Once eggs are incorporated increase speed and add flour and blend until smooth.

5. Transfer to a cream whipping canister.

6. Charge with 2 compressed air charges and refrigerate for 1 hour.

7. Shake well and expel a portion cake batter into a plastic deli container or paper cup.

8. Microwave on high for 2-3 minutes (this step will take some trial and error to figure out how your microwave works).

9. Chill cake once cooked and pull into pieces.

• 500 g. Orange Juice
• 1 Vanilla Bean
• 10 g. Sugar
• 5 g. Agar Agar

1. Squeeze 500 mL. worth of orange juice into a pot.

2. Add vanilla bean and bring to a boil.

3. Mix sugar and agar and add once boiling.

4. Cook for 15-20 seconds and then chill until it sets into a hard gelée.

5. Cut gelée up and blend on high until smooth.

• 337 g. Soft Fondant
• 225 g. Glucose
• 1 Pinch TEALEAVES Organic Vanilla Rooibos

1. Add fondant and glucose to a pot and cook to 160 ºF.

2. Pour onto a large non-stick mat.

3. Once cool break into smaller pieces and blend in food processor into a fine powder.

4. Put 1 tsp. of powder onto a non-stick mat and flatten into a thin circle.

5. Sprinkle rooibos tea on top and cover with a 2nd non-stick mat.

6. Bake at 350 ºF for 1-2 minutes just until the white powder turns clear.

7. Let cool and store in airtight container.

8. Add sugar and water to a pot and bring to a boil.

9. Add oranges to the sugar water and simmer until the water evaporates and the sugar starts to bubble.

10. Remove peel and let cool on parchment paper.

• 1 Orange
• 1000 mL. Water
• 1000 g. Sugar

• 100 g. Butter
• 100 g. Cream
• 50 g. Sugar
• 2 TEALEAVES Organic Vanilla Rooibos Whole Leaf Pyramid Teabags

1. Add butter cream and sugar to a pot and bring to a boil.

2. Infuse tea for 3-4 minutes and stain out.

3. Use syrup warm or at room temperature.