Hibiscus Veil

Ingredients

  • Hibiscus Infusion
  • Dried hibiscus leaves 50 g 1.76 oz 11.11%
  • Water, at 95°C/205°F 400 g 14.11 oz 88.89%
  • Hibiscus Veil
  • Hibiscus Infusion 75 g 2.65 oz 36.82%
  • Water 75 g 2.65 oz 36.82%
  • Simple syrup, at 50° Brix 50 g 1.76 oz 24.55%
  • Agar-agar 3 g .11 oz 1.47%
  • Gellan gum, high acyl 1 g .02 oz .34%

Method

  1. For the infusion: Combine the hibiscus leaves and water and infuse for 5 minutes.
  2. Strain out the hibiscus flowers and cool the infusion to room temperature. Reserve in the refrigerator for up to 1 week.
  3. For the veil: Combine all of the ingredients in a small sauce pot and bring to a boil while stirring with a whisk.
  4. Pour into a very flat tray and let it set there.
  5. Using a ruler and the back of a paring knife, cut the veil into rectangles measuring 5 cm/2 in wide by 20 cm/8 in long.
  6. Reserve the tray wrapped in plastic wrap in the refrigerator until ready to assemble the cake.

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