A smooth, gently set panna cotta paired with a bright layer of hibiscus jelly. This elegant tropical dessert is lifted by the floral depth of Verger Créole’s island-crafted hibiscus syrup.
Serves: 6
Ingredients — Panna Cotta
- 500 ml heavy cream (30% fat)
- 75 g cane sugar
- 3 sheets gelatin
- 1 vanilla pod
- 1 capful of vanilla essence
Ingredients — Hibiscus Jelly
- 1 sheet gelatin
- 500 ml Verger Créole Hibiscus Syrup
Instructions
1. Prepare the panna cotta:
In a saucepan, combine the cream, sugar, scraped seeds from the vanilla pod, and vanilla essence. Warm gently over low heat until it just begins to simmer. As it starts to boil, remove from heat.
Soak the gelatin sheets in a bowl of cold water for a few minutes until softened. Drain and gently squeeze out excess water, then add the gelatin to the warm cream mixture. Whisk well until fully dissolved.
Pour into small glasses or jars. Refrigerate for at least 4 hours, until the panna cotta is set.
2. Prepare the hibiscus jelly:
Heat the hibiscus syrup gently in a saucepan. Soak the gelatin sheet in cold water until soft. Remove the syrup from the heat, stir in the drained gelatin, and mix until fully dissolved.
Once the panna cotta is set, pour a thin layer of hibiscus jelly over each portion. Return to the fridge and chill for another 3 hours, or ideally overnight.