Rooibos red panna cotta

Rooibos red panna cotta

Pairing beautifully with a range of flavours, our award-winning Rooibos is an easy way to put an exotic twist on even the most classic desserts. With red espresso®, one shot is all you need to infuse your dessert with the essence of Rooibos.


  • 1 x 60ml red espresso Rooibos shot
  • 10g gelatine
  • 500 ml double cream
  • 60g icing sugar, sifted
  • Splash vanilla extract


  1. Prepare red espresso® ground Rooibos – as you would coffee – using your coffee appliance:
  2. Pour gelatine into a small bowl and cover with red espresso® Rooibos. Let stand for 15 minutes
  3. Place cream, sugar and vanilla in a pot set over low heat and scald. Remove from heat and allow to cool
  4. Place the bowl of gelatine in a large bowl of hot water and stir gently until the gelatine has melted. Pour into cream mixture and stir through
  5. Divide mixture between four ramekins, cover with cling film and chill overnight
  6. When ready to serve, dip each ramekin into a dish of boiling water to release, then turn out onto individual plates

Recipe development and styling by Peta Suzanne Oshry
Photography by Kate Cozens

Red Espresso (Pty) Ltd. is not affiliated with, endorsed or sponsored by Nespresso.

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Kirsty Reid

Kirsty, Monique’s sister, joined red espresso® in 2008 after years of graphic design and art direction on glossy magazines. In addition to being an incredible design talent who has had a fundamental impact on our brand’s look and feel, she has also championed our e-Commerce and Customer Service departments alongside Monique. This has made her a very familiar face to our many customers who have come to know and enjoy their time with her over the years! Kirsty also teaches yoga and volunteers part-time at the Ashia Cheetah Sanctuary in Paarl.