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Yogurt Panna Cotta with Honey and Turmeric

Yogurt Panna Cotta with Honey and Turmeric

This creamy make-ahead dessert gets its distinct spiced flavor from an earthy blend of turmeric, black pepper and cinnamon, plus honey for sweetness.

By Rose HattabaughOctober 13, 2020

  • Makes
    6 servings
  • Cook Time
    3½ hours
  • Active time plus cooling
    20 minutes active

Panna cotta usually is made with cream, but we add Greek yogurt, which heightens the creaminess and lends a tangy, more nuanced flavor than cream alone. Golden milk, an Indian beverage, is spiced with earthy turmeric and black pepper; cinnamon is a common ingredient, too. The fragrant brew gave us the idea for this colorful take on panna cotta. This is an excellent make-ahead dessert—after three hours of chilling, the ramekins can be covered with plastic wrap and refrigerated up to three days.

Ingredients
  • 1½

    teaspoons unflavored powdered gelatin

  • 1

    cup heavy cream

  • ½

    cup honey

  • 1

    tablespoon ground turmeric

  • 1

    teaspoon ground black pepper

  • ½

    teaspoon ground cinnamon

  • ¼

    teaspoon table salt

  • 2

    cups plain whole-milk Greek yogurt

  • Optional garnish: Chopped roasted pistachios

In a small bowl, sprinkle the gelatin over 2 tablespoons water; let stand for 10 minutes. In a medium saucepan, combine the cream, honey, turmeric, pepper, cinnamon and salt. Cook, stirring, until simmering at the edges. Off heat, stir in the gelatin, then cover and let stand for 10 minutes. Place the yogurt in a medium bowl. Strain the cream mixture into the yogurt, then whisk. Divide among 6 ramekins, then refrigerate uncovered until cold and set, about 3 hours.