To the top of the panna cotta, I added a delicate layer of hibiscus gelée that provides a lovely compliment to the earthy notes of the matcha — slightly sweet and tart, its jewel tone hue and bright tang add a herbal, lemony punch.
It is less sweet than BBQ burgers with a lovely mix of Creole spices or Essence that works together to create heat while a hit of Dijon mustard provides a creamy tang.