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Hiniscus Panna Cotta on a plate with a drizzle of syrup and two forks on the side

Hibiscus Panna Cotta

Creamy, light, and slightly tart. Very easy to make with only a few ingredients!
Course Dessert
Cuisine International
Keyword dessert, hibiscus, panna cotta
Prep Time 5 minutes
Cook Time 30 minutes
Servings 8
Author Milena M


  • 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


  • 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.


 *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.