Dessert · Caribbean · Italian ·

Velvety Jamaican Sorrel Panna Cotta with Ginger Syrup

Name: Velvety Jamaican Sorrel Panna Cotta with Ginger Syrup
Prep time: 85 min
Cook time: 255 min
Total time: 340 min
Yield: 6 servings
Cuisine: Dessert
Ingredients: Jamaican sorrel petals, 1 cup (dried hibiscus); Heavy cream, 2 cups; Whole milk, 1 cup; White sugar, 1 cup; Vanilla extract, 1 tsp; Unflavored gelatin, 1 packet (2 1/4 tsp); Cold water, 1/4 cup; Fresh ginger, sliced, 1 cup; Water, 1 cup; Sugar, 1 cup; Lemon juice, 1 tbsp

This lush panna cotta combines the rich flavors of Jamaican sorrel and spicy ginger for a truly exotic delicacy.

4.4(127 reviews)

·By Ethan Brooks·September 24, 2025

Velvety Jamaican Sorrel Panna Cotta with Ginger Syrup — Dessert served and photographed from above

Prep

1 h 25 min

Cook

4 h 15 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Sorrel Panna Cotta

For the Ginger Syrup

Nutrition

Per serving

Calories: 573 kcal
Protein: 4.3 g
Carbs: 75.1 g
Fat: 28.2 g
Fiber: 0.3 g

Whole recipe

Total

Calories: 3437 kcal
Protein: 26 g
Carbs: 450.5 g
Fat: 169.1 g
Fiber: 2 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Jamaican sorrel petals 1 cup (dried hibiscus)	20	0	5	0	0
Heavy cream 2 cups	1600	10	14	160	0
Whole milk 1 cup	150	8	12	8	0
White sugar 1 cup	774	0	200	0	0
Vanilla extract 1 tsp	12	0	0.5	0.1	0
Unflavored gelatin 1 packet (2 1/4 tsp)	25	6	0	0	0
Cold water 1/4 cup	0	0	0	0	0
Fresh ginger, sliced 1 cup	80	2	18	1	2
Water 1 cup	0	0	0	0	0
Sugar 1 cup	774	0	200	0	0
Lemon juice 1 tbsp	2	0	1	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Infusing the Sorrel Flavor

1
Bring sorrel to a boil
In a medium saucepan, bring 1 cup sorrel petals and 2 cups water to a boil.
2
Simmer
Simmer for 10 minutes until the water is richly colored.
3
Strain concentrate
Strain and reserve 1 cup of sorrel concentrate.

Preparing the Panna Cotta Mixture

1
Bloom gelatin
In a small bowl, sprinkle gelatin over 1/4 cup cold water and let sit for 5 minutes.
2
Heat cream mixture
In a saucepan, combine heavy cream, milk, sugar, and vanilla. Heat gently, stirring until sugar melts.
Tip: Do not let the cream mixture boil, or the texture will be compromised.
3
Combine gelatin and sorrel
Remove from heat, add gelatin, and stir until dissolved. Mix in sorrel concentrate.
Tip: For a stronger sorrel flavor, steep petals longer if desired.

How to Make Velvety Jamaican Sorrel Panna Cotta with Ginger Syrup

Total time: 5 h 40 min · Yields 6 servings

1
Heat the Sorrel Mixture
Gently warm and stir to combine all flavors.
2
Combine Gelatin & Cream
Ensure gelatin fully dissolves in the warm panna cotta base.
3
Set the Panna Cotta
Pour mixture into molds and chill in the refrigerator for at least 4 hours, or until set.