Hibiscus and rose panna cotta with pink peppercorn crumble
This beautiful pink panna cotta – complete with signature wobble – is fragrant and floral thanks to the combination of Greenfields’ dried hibiscus flowers and rosewater infused into the cream. Served with a crumble made from oats, pistachios and crushed Greenfields’ pink peppercorns for contrasting texture, this is a beautiful dessert full of colour that tastes like Turkish delight.
Ingredients
Metric
Imperial
- 300ml of double cream
- 100ml of whole milk
- 40g of caster sugar
- 8g of Greenfields Dried Hibiscus Flowers
- 2 1/2 platinum grade gelatine leaves
- 1 1/2 tsp Greenfields Rosewater
- dried rose petals, to garnish
- 4 raspberries, sliced, to garnish
- honey, to drizzle
CRUMBLE
- 40g of rolled oats
- 30g of plain flour
- 40g of salted butter, chilled and diced
- 30g of caster sugar
- 40g of pistachios, finely chopped, plus extra to garnish
- 1 tsp Greenfields Pink Peppercorns, lightly crushed
Equipment
- 4 dariole moulds
Method
Add the double cream, milk, sugar and hibiscus to a pan over a low heat, stirring until the sugar dissolves (don’t let it boil)
- 300ml of double cream
- 100ml of whole milk
- 40g of caster sugar
- 8g of Greenfields Dried Hibiscus Flowers
Remove the pan from the heat, cover and leave to infuse for 10 minutes. Meanwhile, put the gelatine leaves in a bowl of cold water to soften
- 2 1/2 platinum grade gelatine leaves
Strain the cream (which should have turned pink) through a fine sieve into a clean saucepan, pressing lightly on the hibiscus flowers to extract extra flavour. Put back over a low heat just to warm through, then squeeze the gelatine to remove excess water and whisk it in until dissolved. Remove from the heat and stir in the rosewater
- 1 1/2 tsp Greenfields Rosewater
Wash out your chosen moulds with water, then shake out the excess so they’re just lightly dampened. Pour in the panna cotta mixture then chill, uncovered, for 30 minutes, before covering and chilling for at least 4 hours (or overnight)
To make the crumble, heat the oven to 170°C. Add the oats, flour, butter, sugar and a pinch of salt to a mixing bowl and rub together with your fingertips until the mixture resembles coarse breadcrumbs. Stir through the pistachios and peppercorns, then spread the mixture evenly over a lined baking tray. Bake for 12-15 minutes, stirring halfway, until golden and crisp. Remove from the oven and leave to cool completely
- 40g of rolled oats
- 30g of plain flour
- 40g of salted butter, chilled and diced
- 30g of caster sugar
- 40g of pistachios, finely chopped, plus extra to garnish
- 1 tsp Greenfields Pink Peppercorns, lightly crushed
To serve, dip each mould briefly into warm water, then invert onto a plate and lift away cleanly. Spoon a generous amount of the crumble around the edges, then garnish with raspberries, more pistachios and a drizzle of honey
- dried rose petals, to garnish
- 4 raspberries, sliced, to garnish
- honey, to drizzle
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