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, which is basically dried hibiscus flowers that have been ground down into a fine powder. It’s quite easy to find at most spice shops.
I used agar agar instead of gelatine in this recipe because I prefer how easy it is to use. You 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, although 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, but 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 recipe as much as I do! <3
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.