Turmeric panna cotta with pomegranate and orange
Fresh turmeric imparts a delicate flavor and nearly florescent tinge to custards and creams. The highlighter yellow color and the unexpected spice add an exotic hue and flavor to this often rather bland Italian dessert. (You can also eat the grated turmeric that gets strained from the unset cream, as it will be sweet from the honey in the mix. This tasty bit of byproduct is basically candied turmeric.)
From the story: How to cook with turmeric, and why you should be doing more of it
In a small bowl, sprinkle the gelatin over the water and set aside until the water is absorbed and the gelatin is softened.
Meanwhile, in a heavy saucepan, bring the cream, milk and turmeric to a simmer. Remove from heat, cover and set aside to steep for 5 minutes. Stir in the softened gelatin, honey and sugar and stir until they are dissolved and fully incorporated. (If the residual heat is not enough to dissolve the gelatin, stir the mixture briefly over low heat.)
Strain the mixture into a 1-quart or larger measuring cup, pressing on the solids to release all of the liquid. Discard the solids, and set the cream mixture aside until lukewarm about 15 minutes. Add the yogurt and whisk until smooth.
Pour the mixture into four 1/2-cup ramekins, bowls or glasses and chill overnight. Unmold the panna cotta if desired, garnishing each with oranges and pomegranate arils before serving.
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