Wild Hibiscus Rose Bavarios

April 16, 2015 00:31

Wild Hibiscus Rose Bavarios

Recipe By Jocelyn Etherington, Wild Hibiscus Flower Co
Serves 4-5


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



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)