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Recipe by Julie Song
indulgencerestaurant.com

Rosellie

A lovely light dessert of panna cotta flavoured with hibiscus syrup and frittered flower. The textures matched with fresh figs and raspberries are simply refreshing.

Ingredients:

  • 440ml cream
  • 75g sugar
  • 100ml hibiscus syrup from Delicious Hibiscus Flower (whole)
  • 4 hibiscus flowers in syrup from Delicious Hibiscus Flower (whole)
  • 4 fresh figs
  • 16 fresh raspberries

Direction:

  1. Put cream, sugar and hibiscus syrup in a saucepan over medium heat and bring to boil.
  2. Soak crystallised gelatin in cup of water for 1-2 minutes, then microwave on medium for 10 seconds.
  3. Stir into the hot cream mixture until gelatin yis dissolved. Pass through a fine sieve into a bowl.
  4. Cool slightly and pour into four small straight-sided glass containers. Place in the fridge to set.

To serve:

  1. In a small pot of hot oil, dip a dry flower into some flour and then slowly drop into the oil for about 15 seconds. Remove and drain on kitchen paper. Do the same for the rest.
  2. Dip the base of the panna cotta glass into a bowl of hot water for a second and immediately remove mould and place on a deep dish. Do the same for the rest.
  3. Cut the fresh figs into wedges and place all around with the fresh raspberries.
  4. Sift icing sugar over the frittered flower and place on top of panna cotta.