Indulge in the Exotic: Hibiscus Flower and Coconut Panna

Today’s Special: Hibiscus Flower and Coconut Panna Cotta

Welcome, foodies! Today, I am excited to share a unique and exotic dessert recipe that combines the delicate flavor of hibiscus flowers with the creaminess of coconut in a luscious panna cotta. This refreshing dessert is perfect for hot summer days or any time you want to impress your guests with something truly special.

Ingredients:

• 20g dried hibiscus flowers
• 400ml coconut milk
• 10g gelatin powder
• 100g sugar
• for garnish

Kitchen Tools:

• saucepan
• whisk
• ramekins
• strainer

Start by heating the coconut milk in a saucepan over medium heat. Once it starts to simmer, add the dried hibiscus flowers and sugar. Let it simmer for about 5 minutes to infuse the flavors together. Remove from heat and let it cool slightly.

Meanwhile, sprinkle the gelatin powder over 1/4 cup of cold water in a small bowl and let it bloom for a few minutes. Once bloomed, stir the gelatin mixture into the warm coconut milk until completely dissolved.

Strain the mixture through a fine mesh strainer to remove the hibiscus flowers. Divide the liquid evenly among ramekins and refrigerate for at least 4 hours, or until set.

When ready to serve, run a knife around the edge of each ramekin to loosen the panna cotta. Place a serving plate on top of the ramekin and invert to release the panna cotta. Garnish with fresh mint leaves for a pop of color and freshness.

This hibiscus flower and coconut panna cotta recipe yields a total weight of approximately 700g, with 6 servings. Each serving weighs around 116g, and has an estimated calorie count of 180.

Tip: For an extra special touch, you can infuse the coconut milk with a vanilla bean or add a splash of rum for a more indulgent flavor.

I hope you enjoy making and tasting this unique dessert! Feel free to experiment with different flavor combinations and make it your own. Bon appétit!