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. 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.
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 dried flower to your shopping list.
I really love the flavor of this Panna Cotta!
It’s creamy, tart, light, elegant, and sexy…
(Yes.. I’m still talking about Panna Cotta ;))
Let’s make this Hibiscus Panna Cotta together!
It’s actually very easy to make. You just need a few ingredients and a saucepan, silicon mold, or ramekins. You can even use cups or just a few small glasses or jars (they don’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 a 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 it 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 silicone 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 a few other recipes I think you might like
RHUBARB STRAWBERRY BUTTER – This creamy, luscious, and fruity butter is so versatile. You can use it in cakes, frostings, ice cream, or just on toast. It’s 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 seem to be one of those desserts people think it’s 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.
I would love for you to try this recipe! Let me know how you like it by leaving a comment below, or connect with me through Instagram, Facebook, or Pinterest
HIBISCUS PANNA COTTA RECIPE
- Silicone Mold
- Silicone Spatula
- 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, or the seed of one vanilla bean or 1/2 t Vanilla paste
- 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.
Are you blooming the gelatin first in water or just adding the granules to the liquid?
Hi Bonnie, I am adding the granules straight to the hot liquid. Just make sure they have all dissolved before removing the liquid from the heat.
Thank you for your question.
HI, how do i switch the gelatin with agar agar
I personally haven’t tried using agar in this recipe. Agar is gummier than gelatin and can affect the texture of the Panna Cotta. But you can try using 1.5 tsp agar.