Velvety Jamaican Sorrel Panna Cotta with Ginger Syrup
A Caribbean twist on a classic Italian dessert.
This lush panna cotta combines the rich flavors of Jamaican sorrel and spicy ginger for a truly exotic delicacy.
- 4 h 15 min
- 6
- Intermediate
Ingredients
For the Sorrel Panna Cotta
For the Ginger Syrup
Preparation
Infusing the Sorrel Flavor
Bring sorrel to a boil
In a medium saucepan, bring 1 cup sorrel petals and 2 cups water to a boil.
Simmer
Simmer for 10 minutes until the water is richly colored.
Strain concentrate
Strain and reserve 1 cup of sorrel concentrate.
Preparing the Panna Cotta Mixture
Bloom gelatin
In a small bowl, sprinkle gelatin over 1/4 cup cold water and let sit for 5 minutes.
Heat cream mixture
In a saucepan, combine heavy cream, milk, sugar, and vanilla. Heat gently, stirring until sugar melts.
Do not let the cream mixture boil, or the texture will be compromised.
Combine gelatin and sorrel
Remove from heat, add gelatin, and stir until dissolved. Mix in sorrel concentrate.
For a stronger sorrel flavor, steep petals longer if desired.
Cooking Process
Heat the Sorrel Mixture
Gently warm and stir to combine all flavors.
Combine Gelatin & Cream
Ensure gelatin fully dissolves in the warm panna cotta base.
Set the Panna Cotta
Pour mixture into molds and chill in the refrigerator for at least 4 hours, or until set.
Plating & Serving
Velvety Jamaican Sorrel Panna Cotta with Ginger Syrup
Velvety Jamaican Sorrel Panna Cotta with Ginger Syrup
Careful Unmolding
Carefully unmold panna cotta onto chilled plates, ensuring the surface remains pristine and smooth.