Hibiscus Panna Cotta
Serves: 5
Marley Adams
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
41
Sourness
36
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1.5 cups
Whipping Cream (at room temperature)1 cup
Sugar (superfine)2 tsps
Pure Vanilla Extract1 tsp
Salt (fine)1 cup
Raspberry (fresh)Directions:
1
Sprinkle the gelatin over
2
Let stand for 3 to 5 minutes to soften the gelatin
3
In a small saucepan, bring 1 1/2 cups water to a boil over high heat
4
Turn off the heat and add the tea bags
5
Allow the tea to sit for 10 minutes
6
Place the milk in a 2-quart saucepan
7
Stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes
8
Place a sieve over the saucepan and strain the tea mixture into the milk mixture, pressing lightly on the tea bags to extract as much liquid as possible
9
Discard the tea bags
10
Stir in the cream, sugar, vanilla and salt
11
Stir until the sugar has dissolved, about 2 minutes
12
Remove the pan from the heat and cool slightly
13
Pour into 6 martini glasses or 5-ounce ramekins
14
Cover with plastic wrap and refrigerate until set, at least 6 hours
15
Garnish with fresh raspberries and serve