Wild Hibiscus Rose Bavarios
April 16, 2015 00:31
| Recipe By Jocelyn Etherington, Wild Hibiscus Flower Co |
| Serves 4-5 |
Ingredients
Metric (imperial)
Rose Hibiscus Jelly
All syrup drained from jar of Wild Hibiscus Flowers in Rose Syrup
Reserve flowers for garnish
2 gelatin leaves* (soaked in cold water for 5 minutes)
Bavarois Cream
100ml (3-1/2 oz) milk
120g (4 oz) caster (super fine) sugar
3 gelatin leaves* (soaked in cold water for 5 minutes)
375ml (12-3/4 oz) buttermilk
125ml (4-1/4 oz) thickened cream
Finely grated rind of 1 lemon
Garnish Wild Hibiscus Flowers (drained)
½ cup raw pistachio nuts chopped roughly
Method
Jelly
Heat Wild Hibiscus Rose Syrup in a saucepan on low. Add gelatin. Stir until fully dissolved - remove from heat. Divide jelly equally in 4-5 glasses (wine or cocktail glasses). Place in fridge until set.
Bavarois Cream
Combine milk, sugar and lemon rind in a saucepan and heat over low heat until sugar is dissolved. Add gelatin and stir until dissolved. Remove from heat and allow to cool. Add buttermilk and stir to combine. Beat cream to form soft peaks then fold into the buttermilk mixture until combined. Spoon on top of the set jellies. Refrigerate to set for further 2-3 hours.
To Garnish
When cream has set, sprinkle chopped nuts over cream and garnish with a whole Wild Hibiscus Flower.
* Gelatin leaves can be substituted with gelatin powder which does not require soaking. (1 leaf = 2/3 tsp or (3/4 imp tsp)
