Zobo (Hibiscus) Panna Cotta By Che Philla
Ingredients:
- Zobo Reduction
- ½ cup dried zobo leaves (hibiscus petals)
- 1 clove
- 2 cups water
- ⅓ cup sugar
- ½ thumb fresh ginger( grated)
- 2 orange slice
- A little pineapple peel
- ½teaspoon Corn starch and 1 tsp water
- Cream Base
- 1 cup heavy cream
- 1 cup whipping cream
- ½ cup whole milk
- ½ cup sugar
- 1 tablespoon vanilla extract
- 1½ teaspoons gelatin (powdered, unflavored)
Method:
Add zobo leaves, water, ginger, orange slice,pineapple peel and bring to a boil, then reduce heat and simmer until the water is deep red.
Remove from heat and strain through a fine sieve or cheesecloth. Return strained liquid to the pot.Add sugar and simmer on low heat.
Cook slowly until it thickens to a glaze, Stir occasionally so it doesn’t burn.
Add the slurry to the Zobo Juice.
Once thick enough to coat the back of a spoon, remove from heat. Let it cool down
For the Cream Base:
Bloom the Gelatine. Sprinkle gelatin over 1 tablespoon whole milk and let it sit for 5 minutes.
In a saucepan, combine whipping cream, remaining whole milk and sugar.
Add the bloomed Gelatin and allow to dissolve. Remove saucepan from heat and stir in vanilla extract.
Pour through a fine sieve for a silky finish.
Pour into cups or mold and let it cool, then refrigerate until set.
