Ingredients:

Ingredients:

4 Cditas. Rooibos Caramel Cream EURO TE

6 oz. Water (1)

2 Egg yolks

3 Tbsp. Sugar

3 Tbsp. Cajeta

1 pc. Sachet of powdered gelatin

¼ cup water (2)

400 ml. Red Lyncott Cream

Preparation:

1. Prepare the Rooibos in water 1 (90-95 °C), infuse for 3 minutes, strain and set aside. Set aside one teaspoon of the hydrated Rooibos.

2. In a saucepan, mix the egg yolks with the sugar, add the strained Rooibos and cook over low heat, stirring constantly until you get a thick cream.

3. Avoid letting it boil so it doesn't curdle. Add the cajeta and the teaspoon of hydrated Rooibos and stir well.

4. Hydrate the gelatin in water 2 (at room temperature) and heat in the microwave oven for 10 seconds.

5. Add the hydrated gelatin to the Rooibos mixture. Let it cool slightly.

6. Beat the cream until stiff peaks form and gently fold it into the Rooibos mixture.

7. Empty into a large mold or 4 individual molds.

8. Refrigerate until set; the consistency should be softer than gelatin (similar to a mousse).

Serve with a cajeta drizzle .

Olivia Medina
Tea Master, EURO TE