Daily news | Recipe
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:
- 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.
- Remove the hibiscus petals with a slotted spoon and discard.
- Add the gelatin powder immediately after and stir to dissolve the gelatin in the mixture.
- Whisk in the yoghurt until the mixture is smooth and silky.
- 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.