Golden Milk Panna Cotta

Directions

1. Pour the milk into small bowl and sprinkle the gelatin over the surface. Let the gelatin soften (without stirring) for at least 5 minutes or until needed.
2. Meanwhile, put the turmeric into a medium saucepan and stir in a tablespoon of the cream to form a smooth paste. Stir in the remaining cream, salt, pepper, and honey. Stir over medium heat until the honey is dissolved and the mixture is steaming hot—but don’t let it simmer.
3. Remove the pan from the heat. Add the milk and gelatin and stir well to dissolve the gelatin. Pour the mixture into a bowl and set the bowl into a large bowl of ice and water. Let the mixture cool in the ice bath, stirring and scraping the bottom and sides of the bowl thoroughly (with a rubber or silicon spatula) from time to time to equalize the temperature and prevent the mix from setting against the cold surface of the bowl. When the mixture has thickened (at about 50° F, but not set, remove the bowl from the ice water. Wipe the bottom of the bowl to avoid dripping water, and pour the mixture into the glasses, dividing it equally. Cover and refrigerate the panna cotta for several hours and as long at 2 days before serving. It will be quite wobbly, just set enough to be thick and luxurious on the tongue.
4. Use a micro plane grater to grate a little cinnamon and/or nutmeg over each serving.