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Gelee Supreme

Video Description

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.

 

Duration: 02:53 Last Updated On: 2015-09-11

Gelee Supreme Recipe.

Difficulty: Intermediate

Nutrition Information

Recipe Serves 4
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
236
11.8% Complete
12%
Fat
14g
21.5384615385% Complete
22%
Cholesterol
41mg
13.6666666667% Complete
14%
Sodium
17mg
0.739130434783% Complete
1%
Carbohydrates
28g
21.7054263566% Complete
22%
Fiber
1g
4.0% Complete
4%
Sugar
22g
44.0% Complete
44%
Protein
2g
3.92156862745% Complete
4%
*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

Lower Sodium
Lower Sodium
Gluten Free
Gluten Free
Vegetarian
Vegetarian
Heart Healthy
Heart Healthy
Ingredients
  • ½ cup dried hibiscus flowers
  • 1 tablespoon agar-agar flakes
  • ½ teaspoon vanilla
  • 2 cups water
  • ⅓-cup maple syrup
  • ½ cup heavy whipping cream
  • 2 tablespoons pistachios, finely chopped
Method
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!
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