Description
Light, delicate, airy soufflé is a bright, deep pink color... It has a light acidity and a spicy note and a nice burning aftertaste... no One will know what the prepared this dessert.
Ingredients
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Hibiscus
10 g
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Gelatin
12 g
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Water
200 ml
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Brown sugar
2 Tbsp
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Mint
0.5 tsp
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Melissa
0.5 tsp
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Rosemary
0.333 tsp
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Ginger
1 piece
Cooking
Hibiscus cover with cold water.
Add cane sugar, mint, lemon balm and rosemary.
Ginger root peel and cut into thin slices. To add to the hibiscus.
Stir thoroughly, bring to boil and cook under lid on low heat for 10 minutes. Remove from the heat.
Drink strain through a sieve, then add the gelatin and stir until dissolved. (If pre-dissolving gelatin, it is important to note that the temperature of the two liquids should be about the same.)
Beat with a mixer on high speed 4-5 minutes until airy foam.
Form to lay a parchment, grease with vegetable oil. Pour the whipped mass into the prepared pan and refrigerate at least 1-2 hours (if not frozen, leave on for a longer time: 4-5 hours). Then cut into small pieces.
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