Tropical Hibiscus Coconut Panna Cotta

Allergens

N/A

Ingredients

• 2 cups coconut cream
• 1/3 cup granulated sugar
• 2 teaspoons dried hibiscus flowers
• 1 1/2 tablespoons unflavored gelatin powder
• 1/4 cup cold water
• Zest of one lime
• A pinch of sea salt
• Fresh berries for garnish
• Mint leaves for garnish

Instructions

1. In a small saucepan, combine the coconut cream, sugar, and hibiscus flowers. Heat gently over medium heat, stirring until the sugar has dissolved completely. Remove from heat and let it steep for 20 minutes to allow the flavors to meld.
2. In a separate bowl, bloom the gelatin in the cold water, allowing it to soften but not fully set.
3. Once the hibiscus mixture has steeped, strain it into a new saucepan, pressing the flowers to extract as much flavor as possible. Discard the spent flowers.
4. Add the bloomed gelatin to the strained liquid and heat gently until the gelatin is fully dissolved. Stir in the lime zest and sea salt.
5. Pour the mixture into ramekins or molds, and refrigerate for at least 4 hours or until set.
6. To serve, unmold each panna cotta onto individual plates, garnishing with a scattering of fresh berries and a mint leaf.

Chef’s Insight

The key to a perfect panna cotta is patience. Don't rush the setting process, as this will result in a wobbly dessert that won't unmold properly.

Notes

This recipe calls for dried hibiscus flowers, which can be found in most specialty food stores or online.