Velvety Jamaican Sorrel Panna Cotta with Ginger Syrup

Name: Velvety Jamaican Sorrel Panna Cotta with Ginger Syrup
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Dessert
Ingredients: Jamaican sorrel petals; Heavy cream; Whole milk; White sugar; Vanilla extract; Unflavored gelatin; Cold water; Fresh ginger, sliced; Water; Sugar; Lemon juice

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

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

For the Ginger Syrup

Fresh ginger, sliced

1 cup

Water

1 cup

Sugar

1 cup

Lemon juice

1 tbsp

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