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Rooibos Gelee

Submitted by: Anonymous

A rooibos gelee, with coarse cocoa sugar and lemon whipped cream. Unique.

Prep Time: 20 min. to cook, at least 3 hours to chill, 5 min. to finish.
Serving Size: serves 10
  • 1/4 c. loose rooibos tea
  • 4 c. water
  • 2 1/2 tbsp. sugar
  • 2 or 3 sheets gelatin
  • cocoa powder
  • coarse sugar
  • 1 c. heavy cream
  • 1 tsp. lemon extract
Boil water. Add tea and let steep for 5 min. Filter through a coffee filter and return to a saucepan.
Boil to reduce tea to 2 c. Sweeten with sugar, to taste.
Soak gelatin in cold water for 5 min. Squeeze out most of the water. Stir into tea.
Pour about 3 tbsp. tea into shot glasses. Let cool, then cover with saran wrap. Chill for at least 3 hours.
Mix a couple tbsp. of coarse sugar with a few tsp. of cocoa powder. Put 1/4 tsp. or so of the mixture on the top of each gelee.
Add lemon extract to taste to the cream. It should be noticeably lemony. Whip to soft peaks. Put a dollop on top of each gelee and serve.
Note: If using unsweetened gelatin powder in a packet, follow appropriate directions.

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