This luscious, creamy, light and slightly tart Hibiscus Panna Cotta is definitely something you need to try! I love making desserts that are easy and quick. And this is one of them.
Hibiscus is one of those ingredients I don’t see very often in desserts. It’s not the usual pantry staple or common thing to have around. But I do love the flavor and all the different things I can do with it.
Most people know about hibiscus as an ingredient in drinks and beverages, but there is so much more you can do with it and this Hibiscus Panna Cotta is one of them.
Now lets talk about the health benefits of Hibiscus.
High on Antioxidants!
May lower Blood Pressure!
It can help with Weight loss!
May improve Liver Health!
It boosts the Immune System!
It helps with Digestion!
And So. Much. More!
Basically you need to add this beautiful and delicious dry flower to your shopping list.
I really love the flavor of this Panna Cotta!
Its creamy,
tart,
light,
elegant,
sexy…
(Yes.. I’m still talking about Panna Cotta ;))
It’s just so good!
Ok, now let’s make it together! It’s actually very easy to make. You just need a few ingredients, a saucepan, and a silicon mold, or ramekins, or cups or even just a few small glasses/jars (doesn’t have to be the same shape or size). And that’s it!
Here are the ingredients you will need:
Heavy cream. Whole milk. Dry Hibiscus. Cane Sugar. Gelatin. Vanilla.
In a saucepan over medium heat combine heavy cream, milk, sugar, and dry hibiscus. Bring it to boil, turn the heat down to low and let it simmer for 10min. Turn the heat off and let it sit for 5-10min, so the hibiscus has more time to infuse.
Using a sieve remove the hibiscus by pouring the liquid through it. Return the liquid to the saucepan and cook on low heat. Add the gelatin and stir till it has dissolved. Remove from heat and run it through the sieve one more time to remove, if any, gelatin pieces left undissolved. I add the vanilla at this point.
All you have to do now is pour it into the silicon mold or any container of your choice. Let it cool at room temperature, and then cover with plastic. Transfer to the fridge and let it sit there for a minimum of 3 hours or overnight.
*Note: if you are using a silicon mold, you might need to run a knife around the edges to make sure they come out nicely without breaking or getting stuck. Although that is not always necessary, you can tell just by looking at the edges, if they are stuck to the mold or not.
I would love for you to try this recipe! Let me know how do you like it by leaving a comment below, or connect with me through Instagram or Facebook
Hibiscus Panna Cotta
Creamy, light and slightly tart, this panna cotta is a must. Very easy to make with only few ingredients!
Ingredients
- 350 ml Heavy Cream or 1.5 cup
- 350 ml Whole Milk or 1.5 cup
- 20 g Dry Hibiscus
- 110 g Cane Sugar or 0.5 cup
- 1 tbsp Granulated Gelatin or 1 envalope
- 1 t Vanilla Extract
Instructions
-
In a saucepan bring cream, milk, sugar and dry hibiscus to a boil.
-
As soon as it starts to boil bring the heat down to low and simmer for 10min.
-
After the 10min turn off the heat and let it sit for 5-10min giving more time for the hibiscus to infuse.
-
Pour the liquid through a sieve to collect and discard all the hibiscus.
-
Transfer the liquid back to the saucepan. Turn the heat on low and add the gelatin to the mixture. Stir well till all the gelatin has dissolved, about 5min.
-
I do suggest to run the liquid through the sieve one more time, in case there is any gelatin pieces left undissolved.
-
Turn off the heat and add the vanilla.
-
Pour the liquid into the silicon mold or any container of your choice.
-
Let it cool at room temperature. After that, you can cover with plastic and transfer it to the fridge for at least 3 hours or overnight.
Recipe Notes
*Note: if you are using a silicon mold, you might need to run a knife around the edges to make sure they come out nicely without breaking or getting stuck. Although that is not always necessary, you can tell just by looking at the edges, if they are stuck to the mold or not.
Leave a Reply