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Yogurt Panna Cotta with Honey and Turmeric
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.
6
Servings
3½ hours
20 minutes active
Ingredients
-
1½
teaspoons unflavored powdered gelatin
-
1
cup heavy cream
Pardon the interruption
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Marina - our recipe developers did not experiment with half and half in this recipe. I would caution you against trying it, since there is a significant difference between heavy cream and half and half, which is just equal parts milk and cream. The two have quite different total fat contents: cream is 30%+ fat, while half and half is in the area of 10%-18% fat. The fat is important in this recipe in order to give the panna cotta a creamy, luscious texture. If you don't have heavy cream, you can substitute 1/4 cup butter + 3/4 cup whole milk in order to achieve a similar total fat content.
Best,
The Milk Street Team
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I wonder if this could work with 1/2 and 1/2...