Recipe For Hibiscus Mousse Using Dried Flowers Recipe
I am quite sure that you could adapt this recipe for hibiscus mousse to make use of any edible dried flowers that you have to hand. Use your judgement if you use an alternative as to how much you add for the infusion.
Head straight on to the Recipe For Hibiscus Mousse ♥
Robbie recently wrote a blog post about learning to write. In it she recalls with delight when she learnt to read. For as long as I can remember I have been able to read. This is not something I ever struggled with and by the time I went to Grade I it was a skill I had mastered. My first memory of learning to write was at nursery school. We had a book where we had to join the dots to form numbers. I battled to get the number 8 to look correct. In fact, to this day I prefer to form the number by making two circles, one on top of the other. I had to learn to write three times! The first time was with my right hand as I am naturally right-handed.
Today’s inspiration ♥ Recipe For Hibiscus Mousse ♥ can be found on Lavender and Lime Click To Tweet
I had pretty good handwriting by the time I finished Grade I and before I was paralysed. Then, after my accident I had to learn to write with my left hand. My handwriting was never perfect with my left hand, but it was legible. And, I can still manage to write left-handed today, albeit slowly. Once I had regained the use of my right arm I had to learn to write again. Learning new skills is always a challenge. I have ended up with a lot of powdered gelatine, and I am working out how to get the right set from it. This is how I ended up making a hibiscus mousse. My intention was to make a panna cotta, but the set was just a bit too firm.
Click on the links for conversions and notes. Hibiscus Mousse Save Print This hibiscus mousse has the most amazing colour and is full of flavour All Rights Reserved: Adapted from From Nature To Plate page 140 Ingredients 400mls whipping cream 100mls milk 60g fructose 15g dried hibiscus flowers 3g powdered gelatine Method Place the cream, milk and fructose into a sauce pan Stir and add the flowers Heat over a medium temperature until just boiling Set aside to infuse for 15 minutes, stirring occasionally Stir in the gelatine, ensuring it is completely dissolved Pass through a sieve, into a lipped jug Pour the liquid into 4 dariole moulds * Place into the fridge to set for at least 2 hours To serve Remove from the fridge and place the mould, upside-down into a bowl Briefly heat the mould using a blow torch and then remove ** My Notes * lightly grease them if they are not non-stick
** if you don't have a blow torch, quickly dip the moulds into hot water before inverting Recipe Information Serves / Makes: 4 3.5.3229
Inspiration published on Lavender and Lime March 9:
2016 – Interview With Gregory Czarnecki
2015 – Chrain
2013 – Friday’s Food Quiz Number 79
2012 – Cold Cucumber And Avocado Soup
2011 – Anise Hyssop
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