Step 1

In a saucepan bring cream, milk, sugar and dry hibiscus to a boil.

Step 2

As soon as it starts to boil bring the heat down to low and simmer for 10min.

Step 3

After the 10min turn off the heat and let it sit for 5-10min giving more time for the hibiscus to infuse.

Step 4

Pour the liquid through a sieve to collect and discard all the hibiscus.

Step 5

Transfer the liquid back to the saucepan. Turn the heat on low and add the gelatin to the mixture. Stir well till all the gelatin has dissolved, about 5min.

Step 6

I do suggest to run the liquid through the sieve one more time, in case there is any gelatin pieces left undissolved.

Step 7

Turn off the heat and add the vanilla.

Step 8

Pour the liquid into the silicon mold or any container of your choice.

Step 9

Let it cool at room temperature. After that, you can cover with plastic and transfer it to the fridge for at least 3 hours or overnight.