Vanilla and Turmeric Pannacotta with Hibiscus Syrup

Name: Vanilla and Turmeric Pannacotta with Hibiscus Syrup
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 -6
Ingredients: 3 cups 700ml half-and-half; 1 packet powdered gelatin; 1/3 cup 65g sugar; 1 teaspoon 5ml vanilla extract; 2 teaspoons 5g turmeric; 2 cups 475 ml water; 1 cup 200 g granulated sugar; 1/2 cup 1.25 ounces dried hibiscus flowers

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Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings
4 -6
Course
Dessert, Condiments, Others
Cuisine
gluten-free

Vanilla and Turmeric Pannacotta with Hibiscus Syrup

Yosef Browning

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

3 cups 700ml half-and-half
1 packet powdered gelatin 2 1/2 teaspoons, 7g approx.
1/3 cup 65g sugar
1 teaspoon 5ml vanilla extract
2 teaspoons 5g turmeric

for the Hibiscus Syrup:

2 cups 475 ml water
1 cup 200 g granulated sugar
1/2 cup 1.25 ounces dried hibiscus flowers

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Instructions

Add half and half to a medium saucepan, sprinkle the gelatin over the top and let sit for 5 minutes. The surface will wrinkle as the bloom develops. If using vanilla bean, add now as well.
Set the saucepan over low heat and warm, whisking occasionally, for about two minutes until the gelatin dissolves completely. The milk should not be simmering or even steaming yet.
Add the sugar and continue to warm the milk until sugar dissolves - again, do not let it come to a simmer.
Remove from the heat, whisk in the vanilla extract, salt, and turmeric.
Pour into serving dishes and chill for at least 3 hours, though overnight is best.

For the Hibiscus Syrup:

Combine water, sugar and hibiscus flowers in a medium saucepan. Bring to a boil, stirring occasionally until the sugar is melted. Remove from heat. Let the mixture steep for 30 minutes. Strain the mixture through a fine sieve into a clean glass jar and store in the refrigerator for several weeks.