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Turmeric panna cotta with pomegranate and orange

Turmeric panna cotta with pomegranate and orange
Irfan Khan / Los Angeles Times

If you’ve ever eaten curry, and really who hasn’t, you’ve tasted turmeric. Turmeric is the spice that gives curry pastes and powders that vibrant golden hue. Long popular in India, the Middle East, Southeast Asia and North Africa, these days ... Read more

Total time: 45 minutes, plus chilling time | Serves 4
  • 1 teaspoon gelatin
  • 1 tablespoon water
  • 3/4 cup cream
  • 1 /2 cup milk
  • 2 tablespoons peeled and finely-grated fresh turmeric
  • 1/4 cup honey
  • 1 tablespoon sugar
  • 3/4 cup whole milk Greek yogurt
  • 2 oranges, peeled and cut into sections
  • 1/2 cup pomegranate arils

Step 1In a small bowl, sprinkle the gelatin over the water and set aside until the water is absorbed and the gelatin is softened.

Step 2Meanwhile, 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.)

Step 3Strain 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.

Step 4Pour 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.

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


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