Recipe courtesy of Giada De Laurentiis
Episode: Spring Luncheon
Save Recipe Print
Hibiscus Panna Cotta
Total:
6 hr 15 min
(includes chilling time)
Active:
10 min
Yield:
6 servings
Level:
Easy
Total:
6 hr 15 min
(includes chilling time)
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

In a small saucepan, bring 1 1/2 cups water to a boil over high heat. Turn off the heat and add the tea bags. Allow the tea to sit for 10 minutes.

Place the milk in a 2-quart saucepan. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. 

Place a sieve over the saucepan and strain the tea mixture into the milk mixture, pressing lightly on the tea bags to extract as much liquid as possible. Discard the tea bags. Stir in the cream, sugar, vanilla and salt. Stir until the sugar has dissolved, about 2 minutes. Remove the pan from the heat and cool slightly. Pour into 6 martini glasses or 5-ounce ramekins. Cover with plastic wrap and refrigerate until set, at least 6 hours. 

Garnish with fresh raspberries and serve.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Panna Cotta

Recipe courtesy of Wolfgang Puck

Panna Cotta

Recipe courtesy of Gourmet Magazine

Panna Cotta

Recipe courtesy of Debi Mazar|Gabriele Corcos

Panna Cotta

Recipe courtesy of Lynne Rossetto Kasper

Vanilla Panna Cotta

Recipe courtesy of Michael Symon

Cappuccino Panna Cotta

Recipe courtesy of Brian Boitano

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories