Rooibos Chai Jelly is a traditional South African recipe for a classic vegetarian dessert of spice rooibos tea set with agar-agar from carragheen seaweed. The full recipe is presented here and I hope you enjoy this classic South African version of: Rooibos Chai Jelly.
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This is a classic South African recipe for a jelly made by boiling sun-dried carragheen seaweed in a rooibos chai infusion.
Ingredients:
1/2 cup dried carragheen
2 rooibos tea-bags
3 cups boiling water
2 cloves
2 cardamom pods, crushed
1 cinnamon quill
2 black peppercorns
2 pieces dried ginger
Method:
Combine all the ingredients (except the teabags) in a saucepan over high heat. Bring to a boil, reduce to a simmer and cook for 20 minutes.
Take off the heat, stir in the tea bags and set aside to infuse for 10 minutes. Strain the liquid through a fine-meshed sieve lined with muslin (cheese cloth) then pour into a mould.
Transfer to your refrigerator and chill until set (or leave over night). Unmould and serve (if you like, garnish with edible flowers).
