Vanilla and Turmeric Pannacotta with Hibiscus Syrup
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Unrated
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
4 -6
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Course
Dessert, Condiments, Others
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Cuisine
gluten-free
Vanilla and Turmeric Pannacotta with Hibiscus Syrup
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 3 cups half-and-half 700ml
- 1 gelatin 2 1/2 teaspoons, 7g approx, powdered, packet
- 1/3 cup sugar 65g
- 1 teaspoon vanilla extract 5ml
- 2 teaspoons Turmeric 5g
for the Hibiscus Syrup:
- 2 cups water 475 ml
- 1 cup sugar 200 g granulated
- 1/2 cup dried hibiscus flowers 1.25 ounces
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.
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