Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Foraging with Alexis Nikole Nelson.
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.
teaspoons unflavored powdered gelatin
cup heavy cream
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT