I make panna cotta often in the spring and summer months, when I’m looking for a cool dessert recipe that doesn’t require turning on the oven. This version has all the flavors of the popular elixir Golden Milk—turmeric, coconut, ginger, cinnamon, cardamom, and a pinch of black pepper. Its vibrant color and exotic aroma draw you in, but you will probably be surprised by this dessert’s delicate subtlety. I top it with salted, bright green pistachios and a very light drizzle of local honey.
Ingredients
- ¼ cup water
- 2 teaspoons unflavored gelatin powder
- 1 can (13.5 ounces) unsweetened coconut milk
- 1 cup half-and-half
- ½ cup sugar
- 1 teaspoon ground turmeric
- 2 cinnamon sticks, snapped in half
- 1 vanilla bean, slit
- Pinch of ground cardamom
- Pinch of ground ginger
- Pinch of finely ground black pepper
For Serving
- ¼ cup roasted salted pistachios, chopped
- 1 tablespoon honey
How to Make It
- Lightly oil 6 ramekins.
- Add the water to a shallow dish. Sprinkle the gelatin powder over the water and allow the gelatin to bloom, about 2 minutes.
- Meanwhile, in a saucepan, combine the coconut milk, half-and-half, and sugar and heat over medium heat. Add the turmeric, cinnamon sticks, vanilla bean, cardamom, ginger, and pepper. Stir to combine. When the mixture barely starts to simmer, add the gelatin mixture and stir until smooth. Remove the pan from the heat and allow the spices to steep for 5 minutes. Strain the mixture through a fine-mesh sieve. Distribute evenly among the ramekins. Refrigerate for 4 hours.
- To serve, run a butter knife gingerly around the edges of the panna cotta to loosen. Invert each ramekin onto a separate dessert plate. Sprinkle the tops of the panna cotta with pistachios and drizzle lightly with honey.
