- by Jessica Hughes
Vanilla Panna Cotta with Hibiscus Sauce
- by Jessica Hughes
This dessert is so simple and you make it in advance, so it is perfect for a weeknight meal or when you have company. The berry hibiscus sauce is the ideal floral and fresh compliment to the rich, creamy panna cotta that is full of sweet vanilla found in our dry-aged Vanilla Bean Sugar.
Vanilla Panna Cotta with Hibiscus Sauce
Servings
6
Prep Time
10 minutes
Cook Time
40 minutes
Ingredients
For the Panna Cotta
2 C Heavy cream
½ C Whole milk
½ C Calicutts Vanilla Bean Sugar
For the Sauce
½ C Powdered sugar
1½ C Mixed berries, frozen
Directions
In a small, shallow sauce pan, bring water and sugar to boil over high heat to create a simple syrup. Remove from heat and add tea bags. Steep for 30 minutes. Set aside.
While the simple syrup steeps, in a small bowl, dissolve gelatin into milk with a whisk. Set aside.
In a medium sauce pan over medium heat, mix and warm whipping cream, Vanilla Bean Sugar, and vanilla extract. When steaming, not boiling, add gelatin mixture, whisking together until not grainy. Remove from heat.
Pour cream mixture into containers for serving and chill for 5 hours.
After 30 minutes, remove tea bag from simple syrup. Return to medium heat, add 1 C frozen berries and bring to a low boil. Cook until slightly thickened. Add remaining ½ C frozen berries and chill for 2 hours.
To serve, remove cream mixture from refrigerator and top each with Hibiscus sauce as desired. Serve chilled. Enjoy!
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