Hibiscus flowers are actually a delightful little fruity fancy with which most are unfamiliar.
Hibiscus is a genus of flowering plants in the mallow family, Malvaceae. The genus is quite large, comprising several hundred species that are native to warm temperate, subtropical and tropical regions throughout the world. Member species are renowned for their large, showy flowers and those species are commonly known simply as “hibiscus”, or less widely known as rose mallow.
A tea made from hibiscus flowers is known by many names around the world and is served both hot and cold. The beverage is known for its red color, tart flavor, and vitamin C content.
It’s a little sweet, and a little tart, all at once.
Ganache is a whipped filling of chocolate and cream, used in desserts such as cakes and truffles.
White Chocolate Hibiscus Ganache
1 1/2 cups heavy whipping cream
8 oz. white chocolate chips
3 Tbs. Wild Hibiscus Flower Syrup
3-4 Wild Hibiscus Flowers in Syrup
Warm the cream over low heat in a small pot. Once simmering, add the white chocolate and stir until smooth and creamy. Whisk in the Wild Hibiscus Flower Syrup.
Transfer to 2-3 serving bowls and allow to cool. Top each with a Wild Hibiscus Flower in Syrup.
