Hibiscus Panna Cotta

1. 1

   In a small saucepan, bring 1 1/2 cups water to a boil over high heat.

2. 2

   Turn off the heat and add the tea bags.

3. 3

   Allow the tea to sit for 10 minutes.

4. 4

   Place the milk in a 2-quart saucepan.

5. 5

   Sprinkle the gelatin over.

6. 6

   Let stand for 3 to 5 minutes to soften the gelatin.

7. 7

   Stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes.

8. 8

   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.

9. 9

   Discard the tea bags.

10. 10

    Stir in the cream, sugar, vanilla and salt.

11. 11

    Stir until the sugar has dissolved, about 2 minutes.

12. 12

    Remove the pan from the heat and cool slightly.

13. 13

    Pour into 6 martini glasses or 5-ounce ramekins.

14. 14

    Cover with plastic wrap and refrigerate until set, at least 6 hours.

15. 15

    Garnish with fresh raspberries and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.