Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Natural Products Organic Hibiscus Flower Cut and Sifted Description
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Cut & Sifted
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USDA Organic
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Hibiscus sabdariffa
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Herbal Supplement
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Non-Irradiated
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Kosher
Directions
To use as a tea, pour 1 cup boiling water over 1 tsp. of herb, cover and steep 3-5 minutes.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Supplement Facts
Serving Size: 1 tsp.
Servings per Container: About 239
| Amount Per Serving | % Daily Value |
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| Organic Hibiscus, cut (flowers) | 1.9 g | <1% |
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Other Ingredients: Hibiscus may be intercropped with peanuts. May contain peanuts or shell fragments.
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Coconut Panna Cotta With Hibiscus Syrup
Panna cotta is the thick, creamy Italian dessert comparable to Latin flan or French crème brûlée. Unlike the richness of a custard dessert, panna cotta is delightfully light and versatile in flavor. Start with a creamy base of coconut milk, sweetened condensed milk and heavy cream. After heating the milk mixture, let it cool and stiffen in several small ramekins. The petite panna cottas pop out of their molds and present beautifully with a drizzle of deep red hibiscus syrup and a scattering of dried hibiscus flowers.
Coconut Panna Cotta With Hibiscus Syrup
Panna Cotta Mixture
- 1 (13.5 oz.) can unsweetened coconut milk
- 1/2 cup heavy cream
- 1/4 cup sweetened condensed milk
- 1/4 tsp. Himalayan pink salt (fine)
- 1 tsp. vanilla extract
- 1 tsp. organic cornstarch or arrowroot
- 2-1/2 tsp. gelatin (unflavored)
Hibiscus Simple Syrup
- 1/4 cup organic hibiscus flowers
- 1 cup water
- 1/2 lime (juiced)
- 1/4 cup light brown sugar
- 1-1/2 - 2 tsp. cornstarch or arrowroot starch or flour
- 1 tsp. vanilla extract
- 1 cinnamon stick
- In heavy saucepan, combine coconut milk, condensed milk and heavy cream. Add salt, vanilla and cornstarch or arrowroot. Stir together and heat to simmer.
- While milk mixture heats, combine gelatin with 4 Tbsp. water or milk in small bowl. Let rest 1 minute.
- When milk mixture comes to a simmer, remove from heat and stir in gelatin. (Note: Texture should be smooth and velvety.)
- Fill 6-8 ramekins or small dessert bowls with mixture and set aside to cool.
- To make hibiscus syrup, bring all ingredients to boil in saucepan. When mixture thickens, remove from heat.
- Using strainer to remove hibiscus flowers and cinnamon stick, pour syrup into storage container. Refrigerate until panna cotta is ready to serve.
- Using beeswax wrap or plastic wrap, cover ramekins and refrigerate 2-3 hours for soft consistency or 4-5 hours for firmer consistency.
- To serve, carefully remove panna cotta from ramekin, drizzle on hibiscus syrup and sprinkle with dried hibiscus flowers.
- For a sweeter syrup, use 1/3 cup light brown sugar.
- Grab these ingredients and more at Vitacost.com.
