PREPARATION OF PANNA COTTA

• If you are using a vanilla pod then heat the milk till it becomes hot.
• Split the vanilla pod with a sharp knife, cutting it lengthwise. Scrape out the beans and add to the milk. Add the pod. Take the pan off the heat.
• Cover the pan and allow the vanilla to infuse in the milk for 30 minutes.
• Add gelatin or agar agar to the water and allow it to bloom for 10 minutes.
• Remove the vanilla pod from the milk.
• Add cream, sugar and salt.
• Heat the mixture till it becomes a bit hot. It should not be simmering or boiling. As soon as you see little bubbles on the sides, the mixture is hot.
• Add the gelatin or agar agar mixture and mix till it is infused into the mixture.
• Remove the pan off the heat. Stir a bit to quicken the cooling process.
• Grease 4 ramekin bowls or dessert bowls lightly with any odourless oil.
• Divide the cream milk mixture between the four bowls.
• Cover the bowls with cling film.
• Put the bowls in the fridge so that the panna cotta can set. Overnight is better or for 4-6 hours.

PREPARATION OF HIBISCUS BERRY SAUCE

• In a pan,add water and hibiscus flowers.
• Bring it to a boil. Take the pan off the heat.
• Cover the pan and allow the hibiscus to infuse for 30-60 minutes.
• Strain the water to remove the flowers.
• Return the hibiscus infused water to the pan.
• Heat the water. Add sugar and berries. Allow the mixture to simmer for 5-10 minutes or until the berries are soft.
• Mix cornstarch and 2 tbsp of water to make a slurry.
• Add it to the simmering hibiscus berry mixture slowly.
• Stir the mixture continuously till it becomes thick.
• Remove the pan from the heat. Allow the sauce to cool down.
• Transfer it to a jar and store in the fridge till required.

TO SERVE

• Run a knife around the inner side of the bowl to loosen the panna cotta a bit.
• Leave the panna cotta at room temperature for 5 minutes.
• Cover the bowl with a dessert plate upside down.
• Turn the bowl and plate over. Shake it a little and the panna cotta should slip out from the bowl onto the plate.
• Drizzle the hibiscus berry sauce over the panna cotta and serve.
• Alternately, leave the panna cotta in the bowls add the sauce and serve.