Hibiscus Souffle with Ginger, Mint and Rosemary

A budget and original dessert from a minimum of the simplest products – a bright, delicate hibiscus soufflé. An airy soufflé with a light ginger pungency, herbal aroma, and a pleasant sourness of hibiscus is an excellent treat! The dessert has a very delicate texture, somewhat reminiscent of marshmallows. Worth trying!

Summary

Ingredients

• Hibiscus tea (dried hibiscus flowers) – 10 g
• Instant gelatin – 12 g
• Water – 200 ml
• Sugar – 2 tbsp
• Dried mint – 0.5 teaspoon
• Dried rosemary – 0.5 teaspoon
• Ginger root – 2 cm (or 1/2 teaspoon ground)
• Vegetable oil (for lubrication) – 1 teaspoon

Print Recipe Pin Recipe

Instructions

1. Peel the ginger root and cut into thin slices.
2. Pour 200 ml of water into a saucepan, add hibiscus tea, ginger slices, dried mint, dried rosemary, and sugar. Stir well.
3. Place on high heat and bring to a boil, then reduce to low heat and simmer for 10 minutes.
4. Strain through a fine sieve into a deep bowl.
5. Pour instant gelatin into the hot tea and stir until completely dissolved. Let cool to room temperature.
6. Pour the cooled mixture into a large bowl.
7. Beat with an electric mixer on high speed for 3-4 minutes until whitened and fluffy.
8. Line a mold with parchment paper or plastic film and grease lightly with vegetable oil.
9. Pour the frothed mixture into the mold and refrigerate for 1-2 hours until firmly set.
10. Using the parchment ends as handles, remove the soufflé from the mold onto a cutting board.
11. Remove the parchment, moisten a knife with water, and cut into small cubes.

Enjoy your meal!