Turmeric panna cotta with pomegranate and orange

Time 45 minutes
Yields Serves 4
Turmeric panna cotta with pomegranate and orange
(Irfan Khan / Los Angeles Times)

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.

The panna cotta can be prepared up to 6 days ahead; cover when set with plastic and keep refrigerated.

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