Hibiscus flowers are used for tea but are also wonderful in mousses and jellies. They have a fragrant flavour which pairs very well with cherries, strawberries, vanilla and rosebuds. I sift through a bag of dried hibiscus to remove any hard, woodsy parts. Then I crush the leaves before using it.
I have to admit, I prefer regular cream with this dessert but as I served them as part of a vegan High Tea spread, I substituted coconut cream.
- 300gr pitted cherries (defrosted is fine)
- 2 tbs dried hibiscus leaves, crushed
- 1 tbs sugar
- 1 tsp pectin
- 100gr coconut cream
- 1 tsp agave syrup
Combine the cherries, hibiscus and sugar in a thick based saucepan. Bring to a boil.
Stir the pectin with a teaspoon of water until dissolved, then add it to the cherries.
Boil until thickened – do the jam test by placing a little bit on a cold surface and testing the consistency of the cooled mixture. You want it to be close to jam like, but a bit thinner.
Spoon into small cups.
Beat together the coconut cream and agave until a thick cream forms. Spoon this on top of the cooled cherry compôte.
Top with coconut flakes, or if you’re feeling adventurous: aquafaba meringues.