23, Apr 2022
Sweet & Tart Hibiscus Cream Pudding





Sweet & Tart Hibiscus Cream Pudding

A delightful combination of smooth cream pudding (panna cotta style) and tangy hibiscus jam! Experience the Hibiscus Cream Pudding.

Sweet & Tart Hibiscus Cream Pudding

Hibiscus, with its captivating tartness! Top your panna cotta with homemade hibiscus jam for a dessert that’s both sweet and sour. While hibiscus is known for its health benefits, this jam version is so delicious, you might forget about dieting! Enjoy this beautifully balanced, refreshing treat.

Recipe Info

  • Category : Seasoning / Sauce / Jam
  • Ingredient Category : Processed foods
  • Occasion : Snack
  • Cooking : Boil / Simmer
  • Servings : 4 servings
  • Cooking Time : Within 30 minutes
  • Difficulty : Anyone

Tangy Hibiscus Jam

  • 3 Tbsp hibiscus powder (approx. 30g)
  • 1 paper cup water (approx. 200ml)
  • 1.5 paper cups sugar (approx. 300g)

Creamy Pudding

  • 1 paper cup cold heavy cream (approx. 200ml)
  • 1 paper cup milk (approx. 200ml)
  • 40g sugar
  • 4g sheet gelatin (or 1 tsp powdered gelatin)

Cooking Instructions

Step 1

[Make the Hibiscus Jam] In a small saucepan, combine 3 tablespoons of hibiscus powder, 1 paper cup of water, and 1.5 paper cups of sugar. Whisk gently to ensure the hibiscus powder is well dissolved and there are no lumps.

Step 1

Step 2

Place the saucepan over medium-low heat. Stir continuously with a spatula as it simmers. Cook for about 10-15 minutes, or until the mixture thickens to a jam-like consistency. Continuous stirring is key to prevent sticking. Once it reaches the desired consistency, remove from heat and let it cool completely. The jam will thicken further as it cools.

Step 2

Step 3

[Prepare the Pudding Base] Fill a wide bowl with ice water. Add 4g of sheet gelatin and let it soften and bloom for about 5 minutes. While the gelatin is blooming, prepare the pudding ingredients.

Step 3

Step 4

In another saucepan, combine 1 paper cup of cold heavy cream, 1 paper cup of milk, and 40g of sugar. Heat over medium heat, stirring occasionally until the sugar dissolves. Bring it just to a simmer – you’ll see tiny bubbles forming around the edges. Immediately remove from heat.

Step 4

Step 5

Let the milk mixture cool slightly for about 5 minutes so it’s not boiling hot. Squeeze out excess water from the bloomed gelatin and add it to the warm milk mixture. Whisk gently with a whisk or spatula until the gelatin is completely dissolved and incorporated. Ensure there are no gelatin lumps.

Step 5

Step 6

Carefully pour the prepared cream mixture into your serving pudding cups. Don’t fill them to the very brim; leave a little space. Place the filled pudding cups in the refrigerator and chill for at least 2-3 hours, or until the pudding is completely set and firm.

Step 6

Step 7

Once the pudding is set and chilled, spoon a generous amount of the cooled hibiscus jam on top. The amount of jam can be adjusted to your preference. Your delicious Hibiscus Cream Pudding is now ready to be enjoyed!

Step 7



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