

Recipe by Julie Song
indulgencerestaurant.com
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:
- Put cream, sugar and hibiscus syrup in a saucepan over medium heat and bring to boil.
- Soak crystallised gelatin in ½ cup of water for 1-2 minutes, then microwave on medium for 10 seconds.
- Stir into the hot cream mixture until gelatin yis dissolved. Pass through a fine sieve into a bowl.
- Cool slightly and pour into four small straight-sided glass containers. Place in the fridge to set.
To serve:
- 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.
- 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.
- Cut the fresh figs into wedges and place all around with the fresh raspberries.
- Sift icing sugar over the frittered flower and place on top of panna cotta.