Rooibos Panna Cotta with Lemon Buttermilk Sponge and Berry Coulis

Lungi Zondi is one of my diploma students at Fern Hill Training College and as part of their course, they are required to compile a cookbook of their unique recipes. Lungi has a flare for cooking in general and she has proven to be a fantastic all-rounder. Her love for desserts has taken centre stage and she has become both technically and creatively proficient in all types of sweets. I look forward to watching Lungi grow as she leaves us at the beginning of next year to start her life in the industry – I foresee great things! This is her recipe for rooibos panna cotta with lemon buttermilk sponge and berry coulis.

Rooibos panna cotta with lemon buttermilk sponge and berry coulis Rooibos panna cotta with lemon buttermilk sponge and berry coulis
For the panna cotta:

Ingredients
5 rooibos teabags
200ml cream
400ml milk
50g sugar
5ml vanilla essence
2 gelatine leaves

Method
• In a sauce pan over medium heat bring cream, milk and tea bags into boil
• Add in vanilla essence and let it simmer to defuse the teabags
• Remove from heat, remove the teabags and squeeze out all the flavour
• Add sugar and stir until it dissolves
• Soak the gelatine leaves in cold water until they soft, squeeze all the water and stir them in the mixture
• Pour equal parts in all the mould and let it cool off
• Once cool, refrigerate until it sets.

For lemon buttermilk sponge

Ingredients
175g flour
200g caster sugar
125g salted butter
50ml lemon juice
75ml buttermilk
3 large eggs
Zests of 3 lemons
¼ tsp. baking powder
¼ tsp. bicarbonate of soda
½ tsp. vanilla essence

Method
• Preheat the oven at 170 ͦc and line the tin with baking paper
• In a stand mixer, cream butter and sugar until pale and fluffy
• Add lemon zests, while mixing add 1 egg at the time
• On the bowl sift flour, baking powder and bicarbonate of soda together
• On the other bowl combine lemon juice, vanilla essence and buttermilk together
• Back to egg mixture, on low speed add a quarter of flour mixture and a quarter of buttermilk mixture while mixing
• Continue with the procedure until all the ingredients are combined
• Put the batter in a lined tin and bake for 45 minutes
• When ready remove from the oven and let it cool

For berry sauce

Ingredients
500g frozen or fresh berries
80g brown sugar

Method
• In a pot over medium heat let the berries boil into a stewed berry
• Using a thermo mixer blend them well
• Sieve the sauce to remove any granules from the berries

Once the various components are ready, place the panna cotta on a plate and decorate as desired with the sponge and berry sauce.

Rooibos panna cotta with lemon buttermilk sponge and berry coulis Rooibos panna cotta with lemon buttermilk sponge and berry coulis Rooibos panna cotta with lemon buttermilk sponge and berry coulis Rooibos panna cotta with lemon buttermilk sponge and berry coulis

Alex Poltera

There was probably no way on Earth that Midlands Chef Alex Poltera was not going to end up in a kitchen. Growing up in a household of accomplished and award-winning chefs was bound to have some effect on his upbringing. From a young age, Alex would spend family holidays catching fresh seafood along the Wild Coast.

Author: Alex Poltera

There was probably no way on Earth that Midlands Chef Alex Poltera was not going to end up in a kitchen. Growing up in a household of accomplished and award-winning chefs was bound to have some effect on his upbringing. From a young age, Alex would spend family holidays catching fresh seafood along the Wild Coast.

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