Sunday, December 9, 2012

Vanilla Panna Cotta with Hibiscus Syrup

Portions: 4 ramekins (1 cup/250 mL each)
Preparation: 15 minutes
Cooking: 15 minutes
Refrigeration: 5 hours
Syrup preparation and cooking: 15 minutes


Panna cotta:

1 pouch unflavoured gelatine powder (½ oz (14 g))
3 tbsp (45 mL) cold water
1 fresh vanilla pod, or substitute 1½ tsp (7 mL) vanilla extract
2 cups (500 mL) 35% cream
1 cup (250 mL) white sugar

Hibiscus syrup:

2 cups (500 mL) water
¼ cup (50 mL) white sugar
juice of half a lemon
5 dried hibiscus flowers


Panna cotta:

1. In a bowl, combine powdered gelatine with the cold water.

2. Split the vanilla pod in half, lengthwise.

3. In a saucepan, combine the cream, sugar and vanilla pod, and heat at medium-low temperature without boiling. Incorporate the gelatine into the cream, mixing well until it is completely melted. Sift the mixture if desired, or simply take out the vanilla pod.

4. Pour into individual ramekins or moulds and leave to cool in the fridge for a minimum of 5 hours.

5. Once the panna cotta is ready to serve, dip the ramekins in boiling water for a few seconds, then unmould onto plates.

Hibiscus syrup:

1. In a saucepan, combine the water, sugar and lemon juice, and bring to boil for approximately 5 minutes.

2. Add the hibiscus flowers, then reduce the heat and cook for 10 minutes.

3. Strain syrup through a fine mesh strainer and allow to cool.

4. Pour onto panna cotta and serve.

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