Rooibos Panna Cotta with Chocolate Brownies

I attempted to make a healthy version of this dessert by using yoghurt instead of cream.  The result was light but satisfyingly delicious. I like my tea milky & sweetened with honey, so I decided to create a rooibos flavoured creamy wobbly thing. I also made some chocolate brownies to accompany this dessert. I couldn’t believe how simple the recipe was!

Rooibos Panna Cotta (makes 4)

1 ½ tsp powdered gelatin

2 tbsp water

¼ cup honey

2/3 cup soy milk

1 cup yoghurt

1 rooibos teabag

½ tsp vanilla extract

Ground cinnamon for dusting

1. In a small bowl, sprinkle the gelatin over the water. Let stand for 5 minutes until dissolved
2. In a saucepan, stir together the honey & milk. Add the teabag and heat gently until hot but not boiling. Remove the teabag and add the vanilla extract & gelatin and stir well.
3. Remove from the heat & whisk in the yoghurt.
4. Pour into 4 ramekins or teacups, and refrigerate for 3-4 hrs or until set.

Chocolate Almond Brownie fingers (makes about 12)

30g dark chocolate (70%)

1 egg

30g sugar

40g ground almonds

1. Pre heat the oven 180C/ Gas mark 4
2. Melt the chocolate in the microwave
3. Meanwhile, beat the egg with the sugar. Allow the chocolate to cool before mixing into the egg & sugar. Finally add the ground almonds & fold to combine.
4. Pour into a pre greased small loaf tin & bake for 12-15 mins.
5. Allow to cool slightly before removing from the tin. The brownie is easier to slice when completely cooled.

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