If you’ve spent any time at all on Instagram in the last few months, chances are you’ve heard of golden milk – a warm healing drink with lots of turmeric. I became a convert when I had a horrible cold last winter and nothing was helping. I started making golden milk to drink before going to bed and within a day or two I felt so much better.
Turmeric is a super spice has a whole host of incredible benefits, including anti-inflammatory, anti-oxidant and immune boosting properties. One thing to note about turmeric is that it’s benefits are massively increased when consumed with healthy fat and black pepper, of which this recipe has both. While this recipe may look like a dessert, it’s actually super healthy!
I came up with the idea for this Golden Milk Panna Cotta several months ago, but I knew I wanted to pair it with some roasted apricots. I surprised myself that I was so adamant about waiting until apricots were in season, as I don’t really cook with them very often. With a few pomegranate arils strewn on top for contrast in colour and texture, I can’t think of a more delicious combination. I better start coming up with a few more apricot recipes, because they are absolutely perfect right now!
The golden milk panna cotta is a blend of coconut cream and regular cream, although if you want something dairy free you can use all coconut or a mix of your favourite alternative milk. It uses rice malt syrup for sweetness instead of sugar. Gelatine is great for your gut health. And then you have the amazing spices – turmeric, pepper, ginger, cinnamon, cardamom and a dash of vanilla extract.
I think this recipe is perhaps an acquired taste because the taste of the spices does come through strongly. But if you are a fan of golden milk, you’ll definitely love it. And if not, then do make the delicious roasted apricots to have with a scoop of ice cream! I think it’s a great way to satisfy your sweet tooth after dinner, without any guilt.
Related Post: Anti-Hayfever Smoothie
Golden Milk Panna Cotta with Roasted Apricots
Golden Turmeric Paste
- 1/2 cup water
- 2 heaped tablespoons turmeric
- A few cracks of black pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 400ml can coconut cream
- 200ml thickened cream
- Rice malt syrup or honey, to taste
- 1 teaspoon vanilla extract
- 2 teaspoons powdered gelatine
- 2 tablespoons boiling water
- 4 apricots, halved and stone removed
- 1/2 vanilla bean, seeds scraped
- 25g butter, cut into small cubes
- 1 teaspoon raw sugar, to sprinkle
To make the golden turmeric paste, place ingredients into a small saucepan and whisk to combine. Bring to a gentle boil and continue to whisk until slightly thickened.
To make the panna cotta, place the coconut cream, thickened cream, rice malt syrup and vanilla into a saucepan over low heat and bring to the boil. Whisk in the golden turmeric paste, 1 tablespoon at a time until you are happy with the taste. Set aside to cool for 5 minutes. Pour the boiling water into a heatproof jug. Sprinkle the gelatine over the top and whisk to dissolve. Set aside to cool slightly, and then add to the panna cotta mixture and stir until well combined. Pour into glasses or ramekins and refrigerate for 6 hours or until set.
To make the roasted apricots, place halved fruit into an ovenproof dish. Sprinkle with raw sugar, vanilla seeds and bean and place a cube of butter in the hollow of each fruit. Roast in the oven at 160°C (320°F) for about 1 hour or until fruit is cooked through.
To serve, remove panna cotta from the fridge and serve with roasted apricots, pomegranate and edible flowers, if you like.