1 hour ago, GRiker said:I’ve definitely thought of that, though not tried it yet. They is a Mexican drink called agua de jamaica which along with hibiscus flowers has cinnamon. I’ve thought an agua de jamaica bon bons would be delicious. It’s on my list.
Maybe a hibiscus cocoa butter shell and a cinnamon ganache. Or, well, I think we could work some pineapple in there with them, too.
I made a hibiscus creme pat tonight. Pretty good. Managed to curdle the milk at one point (hibiscus is soooo acidic) but vitamixed it smooth again. As you might expect the custard dulled the flavours substantially to the point where I think you'd have to add rather a lot to really get some flavour out of it.
