This hibiscus Panna Cotta recipe is so easy that you’re going to want to make it again and again!
The only *special* ingredient that you need is hibiscus powder. Hibiscus powder is dried hibiscus flowers that have been ground down into a fine powder. It’s quite easy to find at most spice shops. I imagine that if you can’t get your hands on the powder, then you can grind hibiscus flowers in a coffee grinder. Why don’t you try it and let me know?
I don’t know about you but I’m in serious need of a mental vacation. That probably explains why I’ve been cooking and eating lots of exotic, spicy dishes! And that’s why this is the perfect dessert for when you need to be on a tropical beach like right now. And if you happen to have a cocktail in a coconut while eating this, then power to you my friend!
I used agar agar instead of gelatine in this recipe because I prefer how easy it is to use. Simply mix it into your liquid preparation and heat it through.
As for the hibiscus powder, I add it at the end so that the full profile of floral aromas stays intact. Make sure to stir it well while it’s heating. You will inevitably end up with slightly visible pieces of hibiscus, depending on how finely ground your powder is.
I like to top this hibiscus panna cotta with fresh raspberries and a fresh mint leaf. You can also add any type of fruit coulis on top. I’ve been thinking about topping it with a mango coulis next time I make it for a totally tropical effect.
Hope you enjoy this Hibiscus Panna Cotta recipe as much as I do! I promise you, it’s the perfect dessert to end a light lunch or dinner, especially after something tropical like my Salade Tahitienne!
Hibiscus Panna Cotta
- 750 ml whole-fat milk
- 240 ml heavy cream
- 1 tsp agar agar
- 50 g sugar
- 2 tsbp vanilla extract
- 1 tsbp hibiscus powder
- Place everything in a pot, except for the hibiscus powder, and heat until very hot but not boiling
- Heat on medium-high heat while stirring for about 15 minutes, making sure it never boils
- Towards the end, add the hibiscus powder, stir well, and cook for another couple of minutes
- Pour into 4 or 5 ramequins and let sit until the mixture is slightly cooled (closer to room temperature)
- Refrigerate for 3-4 hours before serving.