In this episode of Eating by Heart, Colombe demonstrates how to use hibiscus flowers to create a beautiful and tasty dessert. Typically, hibiscus flow
In this episode of Eating by Heart, Colombe demonstrates how to use hibiscus flowers to create a beautiful and tasty dessert. Typically, hibiscus flowers are used in a refreshing summer iced tea, but they have many other appetizing uses. Pistachios add additional taste and texture: they are a lower calorie nut, high in potassium, that can help lower your cholesterol. This is a wonderful dessert for when you are entertaining guests or just want to treat yourself to something a little special.
- ½ cup dried hibiscus flowers
- ⅓-cup maple syrup
- 1 tablespoon agar-agar flakes
- ½ cup heavy whipping cream
- ½ teaspoon vanilla
- 2 tablespoons pistachios, finely chopped
- 2 cups water
InstructionsBoil 2 cups of water in a kettle. Wrap the hibiscus flowers in cheesecloth and stir, along with the maple syrup and 2 cups boiling water into a medium pot. Place the agar-agar flakes in the pot and let sit at least 20 minutes. While tea is seeping, rough cut your pistachios. Remove the hibiscus flowers and bring to a boil, and simmer for 5 minutes, or until the agar dissolves. Pour into a glass measuring cup and let it cool down. Pour into 4 small glasses or teacups. Finish cooling process in the refrigerator, at least 2 hours. In a large bowl, whip the heavy cream and vanilla until thick. Dollop the cream over the hibiscus gelee with a sprinkling of pistachios and enjoy!
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.