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White Chocolate and Coconut Panna cotta with Hibiscus Syrup Pearls

Dini from The Flavor Bender
  • minutes
  • Serves 7

INGREDIENTS

400 milliliters

/ 13.5 fl oz thick coconut milk or cream

300 milliliters

/ 10 fl oz half and half

1/3 cup

water

113

g/ 4oz white chocolate, chopped

2 1/4 tsp

gelatin (1 packet)

60

g/ 2.1 oz white sugar

2 tsp

vanilla extract

450

mL/ 2 cups distilled water

1/4 cup

white sugar

1

packet Sodium Alginate (2g)

500

mL/ 17floz distilled water

120 g

/ 4.2 oz white sugar

20

g/ 0.7oz dried hibiscus flowers

10

cardamom pods (optional)

1/4 tsp

Xanthan gum

3/4 tsp

Calcium Lactate (1/2 sachet - 2.5g)

1

few raspberries (optional)