Recipe for Vanilla Panna Cotta with Hibiscus Flowers

Prepare the vanilla mixture. In a small glass, add the powdered gelatin. Pour cold water over it and mix. Let it swell (this takes about 10 minutes). In a small saucepan, add cream with sugar, milk, and vanilla extract. Place over low heat and warm without bringing to a boil (around 60-70°C). Stir to dissolve the sugar. Then add the swollen gelatin and mix again to dissolve it as well. Remove from heat and pour into a container with a spout.

Assemble the glasses Place 4 glasses of 260 ml (whiskey glasses) on small saucers, inclined at about 45°. Pour the mixture inside, holding the glass to keep it stable. Carefully place the glasses in the refrigerator for 1-2 hours. The preparation needs to set properly.

Make an infusion of hibiscus flowers. In a pot, add water and hibiscus flower powder. Bring to a boil and let simmer for 1-2 minutes over low heat. Then remove from heat and let steep for 10 minutes.

Prepare the hibiscus flower mixture. In a small glass, add the powdered gelatin. Pour cold water over it and mix. Let it swell (this takes about 10 minutes). Strain the infusion through a fine sieve and pour the liquid back into the saucepan, add the sugar. Place over low heat and warm without boiling (around 60-70°C). Stir to dissolve the sugar. Then add the swollen gelatin and mix again until it dissolves completely. Remove from heat and let it cool completely. Then pour into a container with a spout.

Finish assembling the glasses. Once the white mixture has set well, stand the glasses upright and pour the cold hibiscus mixture on top. Return to the refrigerator for 1-2 hours. Serve the panna cottas chilled.