Clover Rooibos & Marula Panna Cotta
(17 Sep 2020)

Clover Rooibos & Marula Panna Cotta

Clover Rooibos & Marula Panna Cotta
Recipe by Nicole Snelling 

1 Cup Clover Fresh full cream milk
1 Cup Clover fresh cream
125ml marula fruit liquor
½ Cup castor sugar
2 ½ tsp gelatin powder
2 Rooibos tea bags
1 tsp vanilla paste
Pinch of salt

Cinnamon crumble:
½ Cup flour
¼ Cup brown sugar
60g butter
1 tsp ground cinnamon

Cooking instructions:
Add 3 tsp of water to the gelatin and allow to bloom for 1-2 minute.
Add the Clover Fresh milk, Clover fresh cream, marula fruit liquor, castor sugar and Rooibos tea bags into a sauce pot, add a pinch of salt.
Bring to the ingredients to a boil, then remove from the heat and stir the mixture until all the sugar has dissolved.
Add the gelatin and mix into the mixture until all the gelatin has dissolved.
Pour the mixture into individual serving glasses or ramekins and place them into the refrigerator to set for 3-4 hours or overnight.

To make the crumble:
Add all the ingredients into a mixing bowl and using your finger tips, rub the butter until the mixture starts coming together or into a crumbly texture.  Scatter the crumble mixture onto a lined baking sheet and place into a preheated oven of 180°C. Bake the crumble for 10-15 minutes or until golden brown. Remove the crumble from the oven and set aside to cool completely.
Once the Panna Cotta has set, serve it with some cinnamon crumble on top. 

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