Hibiscus Tea Recipe - Panna Cotta

Thank you to Milena at Crumbles of Health who provided this gorgeous recipe and photos to us for Kitchen Creations at The Tea Cartel.

This luscious, creamy, light, and slightly tart Hibiscus Panna Cotta is definitely something you need to try! I love making desserts that are easy and quick. This is one of them.  Most people know about hibiscus as an ingredient in drinks and beverages, but there is so much more you can do with it, and this Hibiscus Panna Cotta is one of them.

It’s actually very easy to make. You just need a few ingredients and a saucepan, silicon mold, or ramekins. You can even use cups or just a few small glasses or jars (they don’t have to be the same shape or size).

Ingredients

• 350 ml Heavy Cream or 1.5 cup
• 350 ml Whole Milk or 1.5 cup
• 20 g Dry Hibiscus
• Optional: 1-2 teaspoons Stevia (instead of sugar)
• 1 tbsp Granulated gelatine 
• 1 t Vanilla Extract, or the seed of one vanilla bean or 1/2 teaspoon vanilla paste

Method

1. In a saucepan over medium heat combine heavy cream, milk, sugar, and dry hibiscus.
2. Bring it to a boil, turn the heat down to low, and let it simmer for 10min.
3. Turn the heat off and let it sit for 5-10min, so the hibiscus has more time to infuse.
4. Using a sieve remove the hibiscus by pouring the liquid through it. Return the liquid to the saucepan and cook on low heat. Add the gelatine and stir till it has dissolved. Remove from heat and run it through the sieve one more time to remove, if any, gelatine pieces left undissolved. I add the vanilla at this point.
5. All you have to do now is pour it into the silicon mold or any container of your choice. Let it cool at room temperature, and then cover it with plastic. Transfer to the fridge and let it sit there for a minimum of 3 hours or overnight.
6. You can serve it as it is, or decorate it with anything you like. Drizzling hibiscus syrup is a great option, or adding fresh fruit.

Serving