FRUIT SALAD
variety of winter fruits eg Cara-Cara oranges, naartjies, guava, Sharon fruit, sliced
1 pineapple, unpeeled and sliced in wedges
honey
passion fruit pulp
500 ml (2 c) Carmién Vanilla Mocha Rooibos tea, made with 4-6 teabags
80 ml (1/3 c) honey or to taste
COCONUT CUSTARD
500 ml (2 c) milk
4-6 teabags Carmién Cookies & Cream Rooibos
2 egg yolks
12 ml (2 heaped t) corn flour
10 ml (2 t) brandy (optional)
5-10 ml (1-2 t) sugar to taste
pinch of salt
FRUIT
1. Drizzle the fruit with some honey and grill the fruit on a grid over medium-high heat until it has some brown spots. Cut into smaller pieces, arrange on a serving platter and spoon over the passion fruit pulp.
2. In a saucepan mix together the rooibos tea and 80 ml honey. Bring to the boil and reduce by half. Pour over the fruit.
CUSTARD
1. Infuse the milk with Cookies & Cream rooibos. Remove bags.
2. Mix together the egg yolks, cornflour, brandy, sugar and salt. Add some of the milk to the cornflour mixture and mix to form a smooth paste.
3. Slowly add rest of the milk. Return to the heat and bring to the boil over low heat while stirring continuously.
HINT: Also make a custard with Carmién’s Vanilla Mocha Rooibos. Just as good!