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Hibiscus Soup with Letters



  • Current rating: 4.0/5
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1 rating


1.5 L syrup, divided
11.5 sheets gelatin, divided
100 g muscovado sugar
1 L plus 600 ml cream, divided
100 g sugar, divided
200 g egg yolks
10 g gelatin
2 vanilla pods
10 g lavender
500 g strawberry purée
100 g tomato jam
2 drops essence of rose
Rose petals, as needed
1.0 cup of Hibiscus Soup for Hibiscus Soup with Letters Magnifying_glass
1.0 cup of Meringue for Hibiscus Soup with Letters Magnifying_glass
1.0 cup of Strawberry Velvet for Hibiscus Soup with Letters Magnifying_glass


  1. 1
    For Tomato and Rose Jam: Chop the rose petals, add to the tomato jam and heat. Add 2 sheets of gelatin and rose essence. Stir and set aside.
  2. 2
    For Transparency of Muscovado Sugar: Soak 8 sheets of gelatin in cold water. Heat 1 L of syrup and mix in 100 g of muscovado sugar. Strain.
  3. 3
    For Vanilla Cream: Bring 1 L of cream to a boil with the vanilla and leave to infuse. Mix 200 g egg yolks with 70 g sugar and beat until pale. Mix with the cream to form a custard, then add 10 g softened gelatin.
  4. 4
    For Foamed Cream: Mix 600 ml of cream with 30 g sugar and lavender and leave to infuse. Add 1.5 sheets of gelatin and strain. Chill for 12 hours, then beat until fluffy.
  5. 5
    For Strawberry Granita: Mix the purée with 500 ml syrup. Freeze.
  6. 6
    Presentation: Plate the 6 elements (transparency of muscovado sugar, tomato and rose jam, vanilla cream, foamed cream, strawberry granita and strawberry velvet) forming a circle and top each with a meringue letter, forming the word flores. Serve the hibiscus soup separately.


By Chef Montse Estruch

Chef's Remark:  This dessert is out-of-the-ordinary, complete with letters spelling flores, the Spanish word for flowers, and strong but feminine aromas.

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