Delicate panna cotta topped with vibrant hibiscus jelly—an elegant tropical dessert featuring Verger Créole’s flavorful island-inspired syrup.
Serves 6
Ingredients for the panna cotta:
- 500 ml heavy cream (30% fat)
- 75 g cane sugar
- 3 sheets of gelatin
- 1 vanilla pod
- 1 capful of vanilla essence
For the jelly:
- 1 sheet of gelatin
- 500 ml Verger Créole Hibiscus syrup
In a saucepan, combine the cream, sugar, scraped vanilla seeds from the pod, and the vanilla essence. Heat gently until it just begins to simmer. As soon as it reaches a boil, remove from heat.
Soak the gelatin sheets in a bowl of cold water until soft. Drain and squeeze out excess water, then add the gelatin to the hot cream mixture. Whisk well to dissolve completely.
Pour the panna cotta into small glasses or jars and refrigerate for at least 4 hours until set.
For the hibiscus jelly:
Gently heat the hibiscus syrup in a small saucepan. Meanwhile, soak the gelatin sheet in cold water. Remove the syrup from heat, add the softened gelatin, and stir until fully dissolved.
Once the panna cotta is set, pour a layer of hibiscus jelly over each serving. Chill again for about 3 hours (or ideally overnight) before serving.