Gelee Supreme
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.
Ingredients
- 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
Instructions
Boil 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
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.
Dietary Needs


Cholesterol


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[SOUND] Hibiscus flowers are most commonly
used for a refreshing summer ice tea,
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but today, I'm gonna show you how I can
use them in a delicious dessert.
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I'm Cologne.,.
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and this is Eating by Heart.
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[MUSIC]
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Let's get started with our recipe.
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First, we have to steep the hibiscus in
the hot water, so I'm just gonna wrap it
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in some cheese cloth here and just simply
tie it in a little bundle.
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So you're essentially making a tea to
start, but
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you're going to make it more concentrated
than usual.
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Now you can also make a delicious dessert
using fruit juice instead of
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the hibiscus tea base.
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But for today's purposes, I'm going to
show you how to do it with hibiscus tea.
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So go ahead and drop my hibiscus flowers
in the pot.
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Steep about two cups liquid to that, and
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I'm going to add some maple syrup for
sweetener.
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Then I'm gonna add my agar agar.
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Now agar agar is a unique ingredient.
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It's made from seaweed, but
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it creates a really nice gelling effect,
almost like a natural jello.
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Go ahead and mix that.
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And you want the agar agar to sit in the
hot water for a little while,
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so it dissolves on its own, and then we'll
bring it to a slight boil.
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While the base of our gelée is steeping,
we'll go ahead and chop some pistachios.
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I just rough chop them.
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I love pistachios.
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They're lower in calories than other nuts.
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They're good for lowering your
cholesterol.
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They're also high in potassium.
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And now let's check on our mixture.
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So now my gelée mix has a really nice,
rich burgundy color.
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And I can remove my cheesecloth bundle.
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And now I'm just going to bring this to a
boil and
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then simmer it for a few minutes so that
the agar agar dissolves completely.
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And that agar agar is going to create a
nice thickening agent for our mixture, and
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it's going to set like jello.
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It's going to be delicious and refreshing.
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So here's my hibiscus gelée mixture, and
I've let it chill, but I like to
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put it in a measuring cup, so it's easy
for pouring into any vessel I choose.
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When you chill it, you can then put it in
the wine glasses and
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everything cuz it won't break the wine
glasses.
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Here I go.
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Leaving a little bit of room at the top
because we
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have some special whipped cream.
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These are ready to go into the
refrigerator for
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about one to two hours to set.
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This looks perfect.
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The hibiscus gelée is all set.
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And now I'm just gonna put some coconut
whipped cream on top.
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This is pure coconut milk.
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[SOUND] And I'm gonna garnish with some
pistachios, and
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these beautiful hibiscus flowers, which
you can reserve to top off your gelée.
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And now, we get to try it, a little of
everything in one bite.
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So refreshing.
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It's such a festive dish.
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I like to serve this one at parties, and
it's always a crowd-pleaser.
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Thanks for watching Eating By Heart.
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I'm Cologne.
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See you again next time.
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[MUSIC]