RECIPE: TURMERIC PANNA COTTA

Date: 
Wednesday, May 9, 2018 - 14:30
More than half of the food the average Trinbagonian eats is imported. This should come as no surprise since our twin isle’s annual food import bill is approximately $6 billion. By purchasing local, you funnel money back into our community and support its growth and sustainability for future generations. Our weekly column “In Season” features a sweet and savoury recipe for one readily-available ingredient, so you can take advantage of the vibrant bounty from farmers’ markets, local farm stands, and your own yard.
Turmeric, a bright golden-orange spice mostly used in curries, mustards and golden milk lattes, has gained quite the reputation as a super superfood. Trinis love turmeric for its anti-inflammatory and antioxidant properties. Its active compound, curcumin, has been extensively studied for its disease-fighting potential and preventive health benefits. When it comes to taste, turmeric has warm, slightly earthy and sometimes-sweet-and- savoury-at-the-same-time flavours that keep us coming back for more. Here are two ways to add more turmeric to your diet.

 

GOLDEN MILK PANNA COTTA
 
In 2016, the British Guardian named golden milk as 'Your 2016 Drink of Choice'. Never knew that about your momma's turmeric tea did ya? This recipe takes our childhood superfood and makes a beautiful but wholesome panna cotta. The turmeric steeped in milk brings out its lovely floral notes which permeates the entire panna cotta. Let's also not forget the gorgeous golden yellow hue given by the root to literally everything it touches. You're definitely going to want to make this indulgent but healthy dessert.

 

Serves 4
Prep Time: 20 minutes
Chill Time: 3 hours

 

INGREDIENTS
1⁄3 cup skimmed milk (or milk substitute of choice)
1 1⁄4 0.33-ounce envelopes gelatin
2 1⁄2 cups whole milk (coconut milk or any other milk substitute of your choice)
1⁄2 cup sugar (optional, or substitute honey, agave or maple syrup)
1⁄2-inch turmeric, grated
2 cinnamon sticks
1-inch ginger, grated
1⁄4 teaspoon whole black pepper

 

DIRECTIONS
  1. Pour skimmed milk into a bowl. Add gelatin, stir and allow to sit for 2 to 5 minutes, or until the gelatin blooms.
  2. In a medium saucepan on medium low, heat add milk, sugar, turmeric, cinnamon, ginger and pepper. Keep stirring and allow the ingredients to steep about 10 to 15 minutes. Don’t allow the milk to boil, lower your heat and simmer.
  3. Strain the hot milk mixture through a fine mesh sieve and discard of all spices.
  4. Add the gelatin mixture and stir until fully combined and dissolved.
  5. Pour the mixture into 4 ramekins or small bowls.
  6. Allow to chill for at least 3 to 4 hours before serving. Chill or run a knife around the bowl and invert onto a plate.
  7. Devour.

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