Rosamisu

One Sunday morning, when almost everything is closed in France, I went to search for beetroot latte powder for the topping. After begging the barista at Rakwe to sell me one tbsp in a cup, I happily returned home to make it. The first attempt was good but far from the texture and notes I had hoped for. It made me think - what would be the ingredient instead of coffee that had character (as pure raspberry sauce did not work) and colour to match. Hibiscus. I bought some at our local organic shop the next morning and made it again and it was a success. Hibiscus tea, cardamom, vanilla, and a good dose of rosewater made it perfect. There is a touch of freshness, yet it is creamy at the same time. There is colour, a touch of raspberries, and lots of roses.