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HIBISCUS PANNA COTTA WITH HIBUSCIS SYRUP AND WHITE CHOCOLATE CRUMBLE

INGREDIENTS:

For the panna cotta:

50g Caster sugar

175ml Cream

1tsp Vanilla paste (or extract)

40g Hibiscus leaves, divided

15ml Gelatin powder
250ml Double thick Greek yoghurt

For the Hibiscus syrup:
250ml Water

60ml White sugar

20g Hibiscus flowers

1 Ginger root, crushed

For the baked white chocolate:

1 Slab milky bar

METHOD:

  1. Place the caster sugar, cream, vanilla paste and hibiscus into a small saucepan over medium heat, stir gently until the sugar dissolves, 2-3 minutes. Bring to a simmer for 5minutes then remove from the heat completely.
  2. Remove the hibiscus petals with a slotted spoon and discard.  
  3. Add the gelatin powder immediately after and stir to dissolve the gelatin in the mixture.
  4. Whisk in the yoghurt until the mixture is smooth and silky.
  5. Divide the mixture between 4 ramekins and refrigerate for 3 – 4 hours.

TO MAKE THE HIBISCUS SYRUP:

Add all the syrup ingredients to a saucepan and bring to a boil for 10 minutes then remove the mixture and steep for another 10 – 15 minutes.  If the syrup is not thick enough to your liking you may boil it a little longer.  Take care that the sugar does not burn resulting in a bitter taste.

Strain the syrup and use to drizzle the panna cotta or use as needed.

FOR THE BAKED WHITE CHOCOLATE:
Unwrap and place the block of chocolate in a preheated oven (170®C) then bake for 10 – 15 minutes.  Keep your eye on the chocolate as it will not melt but darken.  Once you have a golden brown colour you can remove the chocolate and let it cool completely.  Crumble and use with the panna cotta.