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!
(Yes.. I’m still talking about Panna Cotta ;))
Ok, now let’s make this Hibiscus Panna Cotta together!
It’s actually very easy to make. You just need a few ingredients, a saucepan, silicon mold, or ramekins. You can even use cups or just a few small glasses/jars (doesn’t have to be the same shape or size).
Here are the ingredients:
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.
- You can serve it as it is, or decorate it with anything you like. Drizzling hibiscus syrup is a great option, or adding fresh fruit.
Here are few other recipes I think you might like:
RHUBARB STRAWBERRY BUTTER – This creamy and luscious fruity butter is so versatile. You can use it in cakes, frostings, ice cream, or just on a toast. Delicious and easy to make!
THE BEST CHERRY CLAFOUTIS – So light and refreshing for a dessert! Delicate texture, not too sweet, but just the perfect amount. Eat it warm or cold. Try it!
HOW TO MAKE PERFECT ECLAIRS – Eclairs seems to be one of those desserts people think its difficult to make. They are not. There are a few things that needs to be done carefully, but with the detailed directions I provide you will have no fear of making them. Plus there is something very satisfying after making eclairs. I hope you give them a try.
*This post contains affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.
Hibiscus Panna Cotta
- 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.