This is made in two batches starting with the hibiscus. This will provide six to eight generous portions depending on the container you use or can be halved if you need only four portions or want just the hibiscus panna cotta. The milk/cream proportion provides a really rich, creamy version. If you prefer you can adjust it to a lighter version with more milk and less cream so long as the total volume stays the same. I’ve tried all milk though and it was disappointing. Also, the hibiscus might curdle straight milk so only steep that in cream. If you want to use some of the mixture in decorative molds pour 1/2 into your glasses/ramekins. Sprinkle an additional 1/2 teaspoon of gelatin
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Makes 8 servings
Ingredients
Hibiscus Layer:
- ½ cup dried hibiscus flowers
- 3 cups heavy cream
- 2 vanilla beans or 2 teaspoons vanilla extract
- 1 tablespoon powdered gelatin
- 1 cup milk
- ⅓ cup honey
- pinch of salt
Vanilla Layer:
- 3 cups heavy cream
- 2 vanilla beans or 2 teaspoons vanilla extract
- 1 tablespoon powdered gelatin
- 1 cup milk
- ⅓ cup honey
- pinch of salt
Instructions:
Make the Hibiscus Layer
1. Pour cream into a heavy saucepan with the dried hibiscus flowers and split vanilla pods. Stir over medium heat about 5 minutes until the cream is warm. Don’t let it boil. Turn off the heat and let the hibiscus and vanilla beans steep in the warm cream stirring occasionally for 10 to 20 minutes until you get a nice bright pink color.
2. Sprinkle the gelatin over the milk in the measuring cup and let it stand 3 to 5 minutes. Pour milk and gelatin into the steeped cream and add the honey and salt. Stir over medium heat about 5 minutes until the gelatin dissolves. Don’t let the mixture boil.
3. Remove from the heat and strain out the hibiscus flowers and vanilla beans and pour into your glasses/ramekins as a first layer. Refrigerate for 30 minutes while you make the vanilla layer.
Make the Vanilla Layer
4. For the vanilla layer use the same method but without the hibiscus flowers. When finished, let it cool for about 10 minutes, then pour over the hibiscus layer which should be slightly firm so the layers don’t mix.
