Description
A delightful and creamy panna cotta infused with the flavors of hibiscus and raspberry. Perfect for a refreshing dessert.
Ingredients
Scale
- 1 cup raspberries
- 1 cup hibiscus tea, brewed and cooled
- 1 cup heavy cream
- 1/2 cup sugar
- 2 teaspoons gelatin
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1/4 cup raspberry puree for topping
Instructions
- In a small bowl, sprinkle the gelatin over the water and let it bloom for 5 minutes.
- In a saucepan, combine the cream and sugar over medium heat, stirring until the sugar dissolves.
- Remove the pan from the heat and stir in the hibiscus tea, raspberry puree, and vanilla extract.
- Add the bloomed gelatin to the warm mixture and stir until fully dissolved.
- Pour the mixture into serving glasses and refrigerate for at least 4 hours, or until set.
- Serve topped with additional raspberry puree and fresh raspberries.
Notes
- For a vegan version, substitute heavy cream with coconut milk and use a plant-based gelatin.
- Ensure that the hibiscus tea is fully cooled before adding to the mixture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Chilled
- Cuisine: Italian
Nutrition
- Serving Size: 1 glass
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg