Rose and Hibiscus Pannacotta, the taste of late summer
For those who love the summery taste of roses and the blush pink of hibiscus. Do be careful with the rosewater flavouring, less is certainly more when it comes to floral flavours.
I have dressed the finished dessert with some edible gold powder and one or two extra dried hibiscus blooms but some rose petals in season would also be pretty.
This is not vegetarian, due to the use of gelatin which is an animal product. I have tried with the vegetarian alternatives and have not yet come up with the right recipe, so far they have all given a much harder set than the perfect wobble. I will keep on trying and post it on the blog when I find the right mix! Or please let me know if you have some hints and tips.
Serves 4 Timings: 30 minutes and 3 hours to set
Place the gelatine leaves in cold water for 5 minutes to soften.
In a small pan heat the hibiscus flowers, cream, sugar, vanilla and milk to simmering, but don’t boil. Take the gelatine out of the water and slide them into the hot cream, they will dissolve as they go in. Leave the mixture to cool and then add the rosewater and the yoghurt, stirring well, even using a small whisk so it ends up smooth. Strain the mixture into a jug and pour into whatever moulds you are using. Metal moulds are easiest to un-mould but you can also use ramekins or whatever you have.
To serve: if you want to unmould, dip your mould in hot water and then upturn over the plate. The pannacotta should plop satisfyingly out. Decorate the pannacotta with some gold glitter and a hibiscus flower or perhaps some fresh rose petals if you have them in your garden from the last flowering before Autumn blows them down.
Some Changes - April 2022
Thanks to my friends and followers for your patience, and for your encouragement to start blogging again.