INGREDIENTS:

For the panacotta:

• 400ml (1 can) coconut cream
• 1 Tbsp loose rooibos tea/ 4 teabags
• 1 Tbsp salted caramel - see previous recipe (or replace with 1-2 Tbsp honey)
• 1 ½ tsp gelatine powder – we used Sally-Anne Creed
• ½ tsp vanilla paste/ 1 tsp vanilla extract
• pinch of salt

For the almond sprinkle:

• ¼ cup almonds, chopped up
• 2 Tbsp butter
• 2 Tbsp honey
• generous pinch of salt

DIRECTIONS:

1. In a saucepan heat the coconut cream and rooibos tea until just gently steaming. Stir, and leave off the heat for 1 hour, for the flavour to infuse.
2. Strain with a fine sieve and pour back into the saucepan.
3. Sprinkle the gelatine onto the surface of the coconut cream and stir in. Allow to bloom for 5 minutes.
4. Stir in the caramel and vanilla, and heat on a medium heat, stirring, for 5-8 minutes, until the gelatine has completely dissolved. It should not boil. (If you have a thermometer, around 50C/ 125F is around the right temperature to aim for.)
5. Pour into glasses or small bowls and allow to cool before placing in the fridge for 4 hours or overnight.
6. To make the almond sprinkle, toast the chopped nuts in a dry pan on medium heat, shaking the pan regularly and watching so they don’t burn.
7. Pour nuts into a small bowl and then use the hot pan to melt the butter, honey and salt.
8. Pour over the almonds and stir. Sprinkle over the panacotta when serving.

Recipe development & photography by Candice from @thesocialpostSA