Hibiscus Panna Cotta
A three-layer panna cotta with vanilla, papaya and Zobo (hibiscus/Roselle) layers.
Ingredients
| 3/4 cup | 180 ml | Cream (vanilla layer) |
| 1/2 cup | 120 ml | Milk (vanilla layer) |
| 2 tbsp | 30 ml | Sugar (vanilla layer) |
| 1/4 tsp | 1.3 ml | Vanilla extract (vanilla layer) |
| 1/4 cup | 60 ml | Hot water (vanilla layer) |
| 1 packet (1 tbsp) | Gelatin (vanilla layer) | |
| 1/4 cup | 60 ml | Hot water (papaya layer) |
| 1/2 tbsp | 7.5 ml | Gelatin (papaya layer) |
| 1 cup | 240 ml | Papaya (paw paw) purée (blend 1/3 medium-sized papaya with 1/3 cup water) |
| 1/2 cup | 120 ml | Zobo leaves |
| 1/4 cup | 60 ml | Hot water (Zobo layer) |
| 2 cups | 480 ml | Water (Zobo layer) |
| 2 tbsp | 30 ml | Sugar (Zobo layer) |
| 1 tbsp | 15 ml | Gelatin (Zobo layer) |
Instructions
Zobo is a drink made from extracting the flavor from dried Roselle plant flowers. Panna Cotta (meaning cooked cream) is a cold, creamy Italian dessert made from a combination of milk, heavy cream, sugar and gelatin (i.e. the stuff used to make Jell-O). It tastes like ice cream, but has a light, smooth and bouncy texture/consistency. Is bouncy even a texture? Sigh. I'll get better at these descriptions I promise. P.S. I randomly did some research on how gelatin is made… yeah don't do it before you've eaten this one.
As a side note, because I don't have a sweet tooth I put a lot less sugar in each layer (zero sugar in the fruit layer) and the Zobo layer came out slightly tart. But I liked it that way, so if you want something sweeter, add more sugar to your taste. I'd suggest you taste each layer first before you put it in the fridge to set, so you can adjust according to your preferred taste. Enjoy!
FOR VANILLA LAYER
- Combine cream, milk, sugar and vanilla extract in a pot and bring to simmer. Set aside to cool for 5 minutes.
- While cooling dissolve gelatin completely in hot water (about 1-2 minutes).
- Add gelatin to milk/cream mixture and stir.
- Prepare 5 (6-ounce) serving glasses and carefully pour the mixture into each glass in equal measurements. Chill for 2 hours in refrigerator.
FOR PAPAYA LAYER
- Dissolve gelatin completely in hot water.
- Add gelatin mix to papaya purée.
- Take the individual cups out of the fridge with the vanilla layer already set, then pour mixture into each cup. Return to fridge to set for another 2 hours.
FOR ZOBO LAYER
- Put Zobo leaves and water in pot and boil on medium heat for 20 minutes.
- Strain Zobo leaves, dissolve sugar in zobo and leave liquid to cool for 20 minutes.
- Dissolve gelatin in hot water and stir into zobo mixture.
- Take the individual cups out of the fridge with the vanilla and papaya layers already set, then pour mixture into each cup. Return to fridge to set for another 2 hours.
Optional: top with papaya piece and serve.