Hibiscus Gelée Recipes

HIBISCUS GELéE

Hibiscus Gelée image

Provided by Bill Yosses

Categories dessert

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 cups bottled water
1 1/4 cups sugar
1 3/4 ounces (about 1 1/4 cups) dried hibiscus flowers (see note)
9 sheets (3/4 ounce) leaf gelatin (see note)
2 cups pure pomegranate juice (see note)
2 star fruits
2 bananas, peeled and sliced
2 tablespoons pomegranate seeds
3/4 cup diced pineapple or sliced strawberries for serving
3/4 cup diced mango for serving
Plain yogurt for serving

Steps:

In a saucepan, bring water to a boil. Add sugar, stirring until dissolved. Remove from heat, wait 20 seconds, add hibiscus. Steep 10 minutes. Set a mesh sieve over a bowl, strain and press to extract liquid.
Meanwhile, put gelatin in a small bowl, add ice water to cover. Set aside 5 minutes. When gelatin is soft, use a clean dish towel to squeeze out excess liquid gently.
Put hibiscus mixture in a saucepan over medium heat. Bring to a simmer. Turn off heat, and add softened gelatin. Whisk until dissolved. Strain liquid into another bowl, and stir in pomegranate juice.
Cut 1 star fruit into 1/4-inch slices. In a decorative 6-cup mold, arrange half the slices in a single layer. Pour enough hibiscus liquid into the mold to not quite cover star fruit. Place mold in freezer or refrigerator 5 to 20 minutes to set gelatin.
Arrange half the banana over the gelatin, and gently pour half of the remaining hibiscus liquid into the mold. Scatter pomegranate seeds over the liquid and place mold in freezer or refrigerator for 20 to 45 minutes to set gelatin.
Gently pour remaining hibiscus liquid into the mold, and scatter remaining banana and star fruit slices over the top. Refrigerate until set, about 2 hours.
To serve, cut remaining star fruit into 1/4-inch slices. Place in a bowl with pineapple or strawberries and mango, and combine. Invert mold onto a serving dish. Briefly run a hair dryer over the outer surface of the mold to release gelée. Lift off the mold, and serve gelée in slices with some of the mixed fruit and dollops of the yogurt.

FOIE GRAS TOASTS WITH SAUTERNES GELEé

Foie Gras Toasts with Sauternes Geleé image

Provided by Shelley Wiseman

Categories Wine Bake Cocktail Party Thanksgiving Oscars Meat Engagement Party Gourmet

Yield Makes about 36 hors doeuvres

Number Of Ingredients 8

Ingredients

1 cup Sauternes or other white dessert wine
1/2 cup sugar
1 1/2 teaspoons unflavored gelatin (from a 1/4-ounce envelope)
2 tablespoons water
1 (1-inch-thick) slice of foie gras terrine (6 ounces; not páté or mousse) or a 6 1/2-ounces block
6 (1/2-inch-thick) slices firm white bread (pullman loaf or firm sandwich bread)
1 1/2 tablespoons unsalted butter, melted
Equipment: a small offset spatula

Steps:

Lightly oil a shallow 8-inch square baking dish or pan and line bottom and sides with a sheet of plastic wrap.
Bring Sauternes and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved.
Meanwhile, sprinkle gelatin over water in a small bowl and let soften 1 minute. Pour hot wine over gelatin mixture, then stir until gelatin has dissolved. Cool to room temperature.
Pour wine-gelatin mixture into lined dish and chill, covered, until set, at least 4 hours.
Lift gelée out of dish using plastic wrap and transfer to a cutting board. Cut gelée into 3/4-inch squares (without cutting through plastic).
Cut foie gras into 1-inch squares (about 1/4 inch thick). Transfer squares with offset spatula to a tray lined with plastic wrap, then top each with a square of gelée (you will have extra gelée). Chill, covered with plastic wrap, until ready to serve.
Preheat oven to 450°F with rack in upper third.
Trim crusts from bread, then brush with butter and cut 6 (1 1/4-inch) squares from each slice. Arrange in a 4-sided sheet pan and bake until golden, about 6 minutes.
Top toasts with foie-gras-and-gelée stacks.

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