Hibiscus Souffle with Ginger, Mint and Rosemary

by Editorial Staff

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!

Cook: 1 hour 15 minute

Servings: 5

Ingredients

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

Directions

  1. Prepare foods from the list. If desired, gelatin can be replaced with agar-agar – then you get a lean soufflé. The proportion of replacing gelatin with agar-agar is 4: 1, provided that the gel strength of the agar is 600. If your agar has a different gel strength, refer to the instructions on the package. I use fresh ginger, but if desired, you can replace it with 1/2 teaspoon of dried ground.
  2. Peel the ginger and cut it into thin slices.
  3. Pour 200 ml of water into a saucepan, add hibiscus, ginger slices, dried mint, rosemary, and sugar. Stir, place the pan on high heat and bring to a boil. Then reduce heat to low and cook for about 10 minutes.
  4. Strain the resulting hibiscus tea through a fine sieve or gauze cloth into a deep bowl.
  5. Pour instant gelatin into hot spiced tea. Stir until the gelatin is completely dissolved and the liquid has cooled.
  6. Pour the gelatin tea into a whisk.
  7. Beat with a mixer on high speed for about 3-4 minutes, until whitened and fluffy.
  8. Cover the form with parchment or plastic and grease it with vegetable oil. Pour the resulting frothed liquid into a mold and refrigerate to solidify.
  9. After about 1-2 hours, the mass will harden well.
  10. Pulling on the ends of the parchment or film, carefully remove the frozen soufflé from the mold onto a cutting board. Remove the parchment, moisten the knife with water, and cut the soufflé into small cubes.

Enjoy your meal!

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