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Vanilla and Turmeric Pannacotta with Hibiscus Syrup
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Vanilla and Turmeric Pannacotta with Hibiscus Syrup

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

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the sugar and continue to warm the milk until sugar dissolves - again, do not let it come to a simmer.
  4. Remove from the heat, whisk in the vanilla extract, salt, and turmeric.
  5. Pour into serving dishes and chill for at least 3 hours, though overnight is best.
For the Hibiscus Syrup:
  1. 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.