• 400ml fresh cream
  • 100ml milk
    3 Honeybush tea bags
  • 1 vanilla pod
  • 85g (100ml) castor sugar
  • 2½ gelatine leaves


  • 300g strawberries, hulled and sliced, plus extra to serve
  • 100ml water
  • 2 Honeybush tea bags
  • And the 1 tbsp lemon juice
    2 gelatine leaves
  • mint leaves, to garnish



  1. Place all the ingredients for the panna cotta, except the gelatine leaves, in a saucepan and heat over a gentle heat for about 15 minutes. Remove the tea bags and add the vanilla pod.
  2. Soak the gelatine in a little cold water until soft. Squeeze out all the water.
  3. Add the gelatine to the hot cream mixture. Stir gently until well mixed. Leave the mixture to cool.
  4. Pour into moulds and leave to chill for 3-4 hours.



  1. Place all the jelly ingredients, except the gelatine leaves and lemon juice, in a saucepan. Bring to the boil, then simmer for 5 minutes, until the berries break down.
  2. Remove the teabags and strain through a sieve into a jug.
  1. Stir the gelatine into the strawberry liquid until dissolved, then add the lemon juice. Leave to cool, then pour over the set panna cottas.
  2. Chill for 3-4 hours, until set.
  3. To serve, top each with the extra strawberries and mint leaves.