Hibiscus Panna Cotta Recipes

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ESPRESSO PANNA COTTA



Espresso Panna Cotta image

Provided by Giada De Laurentiis

Categories     dessert

Time 7h15m

Yield 2 servings

Number Of Ingredients 8

1/2 cup whole milk
1 1/2 teaspoons unflavored powdered gelatin
1 1/2 cups heavy cream
3 heaping teaspoons instant espresso powder
1/4 cup sugar
Pinch salt
1 small white chocolate bar, for garnishing
1 small dark chocolate bar, for garnishing

Steps:

  • Place the milk in a heavy, small saucepan. Sprinkle the gelatin over and let stand for 5 minutes to soften the gelatin. Stir over medium heat just until the gelatin dissolves, but the milk does not boil, about 2 minutes. Add the cream, espresso powder, sugar, and salt. Stir over low heat, until the sugar dissolves, about 3 more minutes. Remove from the heat and let cool slightly. Pour the cream mixture into 2 martini glasses, dividing equally. Cover and refrigerate, stirring every 20 minutes during the first hour. Chill until set, at least 6 hours and up to 2 days.
  • When ready to serve, use a vegetable peeler on the chocolate blocks to create about 1 tablespoon each of the white and dark chocolate shavings. Sprinkle the shavings over each panna cotta and serve.

HIBISCUS PANNA COTTA



Hibiscus Panna Cotta image

Provided by Giada De Laurentiis

Categories     dessert

Time 6h15m

Yield 6 servings

Number Of Ingredients 8

6 hibiscus tea bags, such as The Republic of Tea
1 cup whole milk, at room temperature
4 teaspoons unflavored powdered gelatin
1 1/2 cups whipping cream, at room temperature
1/2 cup superfine sugar
2 teaspoons pure vanilla extract
1/8 teaspoon fine salt
1 cup fresh raspberries

Steps:

  • In a small saucepan, bring 1 1/2 cups water to a boil over high heat. Turn off the heat and add the tea bags. Allow the tea to sit for 10 minutes.
  • Place the milk in a 2-quart saucepan. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes.
  • 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. Discard the tea bags. Stir in the cream, sugar, vanilla and salt. Stir until the sugar has dissolved, about 2 minutes. Remove the pan from the heat and cool slightly. Pour into 6 martini glasses or 5-ounce ramekins. Cover with plastic wrap and refrigerate until set, at least 6 hours.
  • Garnish with fresh raspberries and serve.

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