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Vanilla and Turmeric Pannacotta with Hibiscus Syrup

Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Servings: 4 -6
Author: Emily Clifton, Nerds with Knives


  • 3 cups 700ml half-and-half
  • 1 packet powdered gelatin 2 1/2 teaspoons, 7g approx.
  • 1/3 cup 65g sugar
  • 1 teaspoon 5ml vanilla extract
  • 2 teaspoons 5g turmeric

for the Hibiscus Syrup:

  • 2 cups 475 ml water
  • 1 cup 200 g granulated sugar
  • 1/2 cup 1.25 ounces dried hibiscus flowers


  • 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.
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