DESSERT
TIME: 20 MINUTE PREP. READY IN 5 HOURS
DIFFUCULTY: 4 / 10
Ingredients
SERVINGS: 8 PEOPLE Serving(s)
- 4 tablespoons milk
- 2¼ teaspoons (1 envelope) gelatin
- 2 cups heavy cream
- 1 tablespoon dried hibiscus flowers
- ½ cup honey
- ¼ cup sugar
- 2 cups plain Greek yogurt
Preparation
Place the cold milk in a small bowl and sprinkle gelatin over it. Allow to sit for 15 minutes (this process is known as “blooming” the gelatin and allows it to function quicker).
In a heavy-bottom saucepan, heat the cream with the hibiscus, honey and sugar. Bring to a low boil to dissolve the sugar then remove from heat and allow to steep for 15—20 minutes.
Whisk in the milk-gelatin mixture and return to heat if needed to fully dissolve the gelatin. Remove from heat and whisk in yogurt.
Strain the mixture and pour into 8 (4-ounce) containers. Refrigerate for at least 5 hours. Serve with fresh berries seasoned with lemon zest.
