Wild Hibiscus Flowers in Syrup are not only beautiful, but taste great.
I used pound cake to absorb the syrup and keep the white chocolate 'mousse' pure. I wanted definite layers to be seen in this dessert. Any seasonal fruit will be great with this. I chose peaches and blackberries being the end of summer and like the color and flavor contrasts.
White Chocolate & Wild Hibiscus Syrup Trifles
by Holly K of Holly's Table
1 pint heavy whipping cream
1 large box of white chocolate instant pudding
2 cups whole milk
1 pound cake, store bought or prepare according to box instructions, cool completely
2 peaches, finely sliced
1 pint blackberries
1 jar Wild Hibiscus Flowers in Syrup
In a large, chilled glass mixing bowl, whip the cream until firm peaks form. In another bowl, add pudding and cold milk and whisk until thoroughly blended. Place in refrigerator to set for one hour. After the pudding has set, create the mousse by folding in all but 1/2 cup of the whipped cream. Dice cake into 1/2 inch cubes.
Wild Hibiscus Flowers in Syrup, top with 2 Tablespoons of of the mousse and a few berries and peaches. Repeat the process. Top each dessert with a dollop of the remaining whipped cream and a Wild Hibiscus Flower. Chill for at least one hour before serving. Serve chilled.
Makes 12 individual servings
NOTE: You can use whatever fruit is in season. I used blackberries to offset the sweetness of the Hibiscus syrup. Other great alternatives include: Strawberries, nectarines, raspberries, cherries, and kiwi.