- 3 tsp wild rosella tea (buy here)
- 1 1/3 cup thickened cream
- 1 1/3 cup milk
- 1/2 cup caster sugar
- 6 cardamon pods, bruised
- 2 gelatine leaves
- 1 cup brewed rosella tea
- 2/3 cup caster sugar
- Combine the cream, milk, sugar, cardamon and rosella tea in a small saucepan over a medium heat. Once you bring it to a simmer, reduce the heat slightly and cook for roughly 5 minutes, stirring often to allow the tea to infuse then remove from heat. Do not let the mixture come to a boil otherwise it will split.
- Meanwhile, soak the gelatine leaves in cold water for 5 - 10 minutes to soften. Then squeeze the water from the gelatine leaves before stirring them into the cream mixture. Allow the gelatine to completely melt and combine before straining the mixture into a bowl, removing the tea leaves and cardamon. Divide the panna cotta mixture into four serving glasses and place into the fridge to set. It will need 3 - 4 hours to set or alternatively leave over night.
- To make the syrup, mix together the brewed rosella tea and sugar in a saucepan over medium heat. Bring to the boil, then reduce to a simmer allowing the sugar to dissolve and the syrup to thicken. It should be thick enough to coat a spoon.
- Remove from heat and allow the syrup to cool down to room temperature. Pour the syrup over the panna cottas and leave to chill for 1 hour in the fridge.
- To serve, place sliced almonds and sprinkle with rosella tea leaves. The perfect, spiced, sweet dessert to end the perfect fancy meal.