COCONUT MILK PANNA COTTA RECIPE WITH TURMERIC AND CANDIED GINGER
Coconut milk panna cotta recipe with turmeric and candied ginger, Why is it so special?
Panna cotta is one of the most loved desserts by Italians. It is produced in several variations since the basic recipe offers some leeway for creativity. What they offer you today is a variant that, I’m sure, you have never tasted: coconut milk panna cotta recipe with turmeric and candied ginger. Both turmeric and ginger, in fact, are considered suitable foods for savory preparations. Still, this interesting recipe will show you that they can also make an important contribution to confectionery preparations. Among other things, the recipe is quite simple to make, although it takes some time. In fact, there is a rest period of the compound of at least four hours.
What is special about this coconut panna cotta with turmeric and candied ginger, in addition to these two ingredients? Certainly, the visual impact. In fact, this recipe involves the preparation of two compounds, one of which must be “enriched” with turmeric, which makes it take on a yellow-orange color. When filling the glasses, one compound must be alternated with the other in order to form layers of different colors. The visual rendering is excellent and, above all, capable of marking an element of differentiation compared to other panne cotta.
This panna cotta also tastes like coconut. In fact, both the milk and cream are coconut. I opted for these ingredients in order to make the preparation compatible even with the dietary regimes of those suffering from lactose intolerance, an incredibly widespread disorder. In some cases, it can produce really unpleasant symptoms. Obviously, neither coconut milk nor coconut cream contains lactose, also because they are not foods of animal origin.
All the advantages of turmeric, a really healthy ingredient
Turmeric is undoubtedly the most “unique” ingredient in our coconut milk panna cotta recipe. On the other hand, as I have already mentioned, its presence is rare in confectionery preparations. However, I believe that its addition gives this panna cotta an exotic and, at the same time, aromatic touch. Also, because turmeric is one of the spices with the most characteristic flavor, its impact is also remarkable from a visual point of view since it literally colors the other ingredients with a pleasant yellow-orange.
Turmeric is also a healthy ingredient, which indeed flows into the therapeutic sphere (like many spices, for that matter). The reference is to its many properties, primarily the anti-inflammatory and antibacterial one. Turmeric is also considered an excellent digestive, as well as a good detoxifier. From a chemical point of view, the most important feature is certainly the high concentration of antioxidants, which help prevent cancer and counteract the effect of free radicals responsible for aging. Obviously, it is good not to abuse turmeric. Not so much because of unlikely health consequences, but because it has a very strong flavor, to the point that not respecting the doses would be equivalent to covering all the other flavors.
Candied ginger and its anti-inflammatory benefits
Candied ginger is certainly not the main ingredient of coconut milk panna cotta recipe with turmeric. However, it is still a pleasant addition that has a significant impact from a visual point of view and also in terms of taste. Specifically, it is added at the end of the preparation, actually in the garnishing phase. Ginger is generally integrated into savory preparations, but in the “candied” form, it adapts very well to sweet ones, also because sugar is required to carry out this process.
However, candied ginger preserves all the benefits of fresh ginger. As a result, it is a formidable anti-inflammatory, to such an extent that some compare it to NSAID drugs. Like the latter, however, it tends to raise blood pressure, so the advice is not to abuse it if you suffer from high blood pressure. Obviously, the doses they propose for this recipe are one hundred percent safe. For the rest, candied ginger is undoubtedly a positive addition, which gives the preparation a touch of extra flavor and color.
Here is the recipe for coconut panna cotta with turmeric and candied ginger:
Ingredients for 10/12 portions of panna cotta:
800 ml of fresh cream allowed
800 ml of coconut milk
240 grams of sugar
20 grams of isinglass
1 teaspoon of turmeric
small pieces of candied ginger and coconut slices for serving
Preparation:
Soak the gelatin for about 10/15 minutes in cold water. Pour the cream, coconut milk, and sugar into a saucepan, mix and let it heat up very well, avoiding boiling the mixture.
Turn off the heat and add the well-squeezed isinglass and divide the mixture into two parts. In one part, add the turmeric, while the other part pours it into a glass and let it solidify in the refrigerator for 4 hours.
After this time, add the part with turmeric and let it solidify. Serve to garnish the dessert with strips of candied ginger and slices of fresh coconut.
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