Hibiscus pannacotta

Recipe 

Adapted from www.verysmallanna.com

1 cup cream

2 and 1/2 tsp gelatin

2 cups milk

1/2 cup sugar

2 tbsp hibiscus flowers

zest of one lemon

 

(This recipe calls for the use of hibiscus flowers which lend a beautifully vivid pink to anything they are cooked with. Having found some lurking darkly at the back of a cupboard, I first wanted to check whether the dried blossoms still had good colouring properties. As you can see, they produced a bright crimson). 

 

These blossoms are native to warmer climates and have many applications in the kitchen including being used to make tea, cakes and drinks.

 

Pour cream into a pan & sprinkle with the gelatin. Let this sit for about 5 minutes and then place over a low heat, stirring frequently to allow the gelatin to fully dissolve, about 5 minutes.

Add the milk, sugar, hibiscus and lemon zest and simmer gently for 5 minutes.

 

Remove from the heat, cover and allow the mixture to steep for about 15 - 20 minutes during which time the colour should develop into a pale pink. Don't worry at this stage, it will become more saturated later.

Strain the mixture into ramekins, cover with cling wrap and refrigerate for at least 4 hours to harden. 

To serve, place the ramekin into hot water for a few minutes, run a knife carefully around the edge inside and turn out onto a plate. The pannacotta should have 'separated' into 2 or three distinct layers.