Hibiscus Rose Panna Cotta is a sophisticated and elegant dessert featuring the delicate flavors of hibiscus and rose. The creamy panna cotta is beautifully complemented by the floral notes, making it a perfect choice for special occasions or a refined end to any meal.
Ingredients:
For the Panna Cotta:
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 cup hibiscus tea (prepared and cooled, see note)
- 1 tablespoon rose water
- 2 teaspoons gelatin powder
- 2 tablespoons water (for blooming gelatin)
For the Hibiscus Syrup (Optional):
- 1/2 cup hibiscus tea (prepared and cooled, see note)
- 1/4 cup granulated sugar
For Garnish (Optional):
- Edible rose petals
- Fresh berries (such as raspberries or strawberries)
- Mint leaves
Instructions:
Prepare the Panna Cotta:
- Bloom Gelatin: In a small bowl, sprinkle the gelatin over 2 tablespoons of water. Let it sit for about 5 minutes to bloom.
- Heat Milk and Cream: In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has fully dissolved and the mixture is hot but not boiling.
- Dissolve Gelatin: Remove the saucepan from the heat. Add the bloomed gelatin and stir until it is completely dissolved.
- Add Hibiscus Tea and Rose Water: Stir in the hibiscus tea and rose water until fully incorporated.
- Pour into Molds: Pour the mixture into individual serving glasses or ramekins. Chill in the refrigerator for at least 4 hours, or until the panna cotta is set.
Prepare the Hibiscus Syrup (Optional):
- Combine Ingredients: In a small saucepan, combine the hibiscus tea and granulated sugar.
- Heat and Stir: Heat over medium heat, stirring occasionally, until the sugar is dissolved and the syrup slightly thickens.
- Cool: Let the syrup cool to room temperature. It will thicken further as it cools. Store in the refrigerator until ready to use.
Garnish and Serve:
- Unmold (if using molds): If using ramekins or molds, gently run a knife around the edges to loosen the panna cotta, then invert onto a plate. If using glasses, serve directly from them.
- Add Syrup: Drizzle the hibiscus syrup over the panna cotta just before serving.
- Garnish: Garnish with edible rose petals, fresh berries, and mint leaves for an elegant presentation.
Notes:
- Hibiscus Tea: To prepare hibiscus tea, steep 2-3 hibiscus tea bags in 1/2 cup boiling water for 5-7 minutes. Cool before using.
- Gelatin: Ensure the gelatin is fully bloomed and dissolved to achieve a smooth texture in the panna cotta.
Why You’ll Love This Recipe:
- Floral Flavor: The combination of hibiscus and rose water offers a unique and elegant flavor profile.
- Creamy Texture: The panna cotta’s rich and creamy texture provides a luxurious dessert experience.
- Beautiful Presentation: The dessert looks stunning with its delicate garnishes, making it perfect for special occasions.
Enjoy this Hibiscus Rose Panna Cotta for a touch of sophistication and a burst of floral flavor in every bite!