• Add half and half to a medium saucepan, sprinkle the gelatin over the top and let sit for 5 minutes. The surface will wrinkle as the bloom develops. If using vanilla bean, add now as well.
• Set the saucepan over low heat and warm, whisking occasionally, for about two minutes until the gelatin dissolves completely. The milk should not be simmering or even steaming yet.
• Add the sugar and continue to warm the milk until sugar dissolves - again, do not let it come to a simmer.
• Remove from the heat, whisk in the vanilla extract, salt, and turmeric.
• Pour into serving dishes and chill for at least 3 hours, though overnight is best.

For the Hibiscus Syrup:

• Combine water, sugar and hibiscus flowers in a medium saucepan. Bring to a boil, stirring occasionally until the sugar is melted. Remove from heat. Let the mixture steep for 30 minutes. Strain the mixture through a fine sieve into a clean glass jar and store in the refrigerator for several weeks.