Puddings & Custards Middle EasternMedium

Turmeric Honey Panna Cotta with Sesame Crack

Name: Turmeric Honey Panna Cotta with Sesame Crack
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 cups (480 ml) heavy cream (35–40% fat), cold, cold from the refrigerator; ½ cup (120 ml) whole milk, cold, cold from the refrigerator; ⅓ cup (115 g) raw or unpasteurized honey, at room temperature, warmed gently if it has crystallized (30 seconds in microwave); 1½ tsp (4½ g) ground turmeric (fresh, high-quality preferred), sifted to remove lumps; 1½ tsp (4½ g) unflavored gelatin powder, about 1.5 teaspoons (one ¼-oz packet); 3 tbsp (45 ml) cold water (for blooming gelatin), ice cold; ⅛ tsp (0.6 ml) fine sea salt; ¾ cup (105 g) raw white or tan sesame seeds, toasted in a dry skillet over medium heat until fragrant, then cooled; ½ cup (100 g) granulated white sugar; 2 tbsp (30 g) unsalted butter, cold, cut into small cubes, cold; ¼ tsp (1.3 ml) fine sea salt or fleur de sel; ¼ tsp (1¼ ml) pure vanilla extract (optional)

From the MyKitchenBank Kitchen

A silky, delicate panna cotta infused with warm turmeric and floral honey, topped with a shatter of toasted sesame brittle for crunch. The golden spice complements the honeyed sweetness, while the crisp sesame adds textural contrast. A Middle Eastern-Indian fusion dessert that's elegant yet approachable.

Prep: 20 min
Cook: 15 min
Wait: 6 hr 30 min
Total: 7 hr 5 min
Makes: 6 panna cottas (about ½ cup each)

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Ingredients

6 servings

For the panna cotta
2 cups (480 ml) heavy cream (35–40% fat), cold, cold from the refrigerator
½ cup (120 ml) whole milk, cold, cold from the refrigerator
⅓ cup (115 g) raw or unpasteurized honey, at room temperature, warmed gently if it has crystallized (30 seconds in microwave)
1½ tsp (4.5 g) ground turmeric (fresh, high-quality preferred), sifted to remove lumps
1½ tsp (4.5 g) unflavored gelatin powder, about 1.5 teaspoons (one ¼-oz packet)
3 tbsp (45 ml) cold water (for blooming gelatin), ice cold
⅛ tsp (0.6 ml) fine sea salt
For the sesame brittle
¾ cup (105 g) raw white or tan sesame seeds, toasted in a dry skillet over medium heat until fragrant, then cooled
½ cup (100 g) granulated white sugar
2 tbsp (30 g) unsalted butter, cold, cut into small cubes, cold
¼ tsp (1.3 ml) fine sea salt or fleur de sel
For the panna cotta
¼ tsp (1.3 ml) pure vanilla extract (optional)

Equipment (10)

Medium saucepan
Small bowl (for blooming gelatin)
Instant-read thermometer
Fine-mesh sieve or cheesecloth (to strain cream if needed)
Ice bath (bowl of ice water)
Six 5–6 oz (150 ml) ramekins or glasses
Whisk
Shallow baking sheet (lined with parchment for sesame brittle)
Candy or instant-read thermometer (for sesame brittle)
Microwave-safe bowl or small saucepan (for melting sesame brittle topping)

Steps

Before you start

Read the recipe through; gelatin timing is critical.
Have six 5–6 oz (150 ml) ramekins or glasses chilled in the freezer for at least 30 minutes before pouring.
Prepare an ice bath (a bowl of ice water) for cooling the cream mixture quickly.
Make sure your gelatin is plain, unflavored, and at room temperature before blooming.

1
Toast sesame seeds
- Heat the sesame seeds in a dry skillet over medium heat, stirring frequently, for 3–4 minutes until fragrant and lightly golden.
- Transfer to a plate to cool completely.
- This releases the nutty oils and improves flavor.
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Ready when: Seeds are light golden and smell toasted, not burned
Tip: Watch closely; sesame seeds burn quickly. If they start smoking, remove immediately.
2
Bloom gelatin
- Pour 3 tablespoons (45 ml) cold water into a small bowl and sprinkle the gelatin powder over it evenly.
- Let sit undisturbed for 5 minutes.
- The gelatin will absorb the water and become spongy.
- Do not stir.
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Ready when: Gelatin looks spongy and feels firm to the touch when gently pressed
Tip: Blooming prevents lumps. Never pour liquid into dry gelatin—always do it the other way around.
3
Warm cream and milkOven 160°F / 70°C
- In a medium saucepan, combine 2 cups (480 ml) cold heavy cream, ½ cup (120 ml) cold whole milk, and 1½ teaspoons (4.5 g) sifted turmeric.
- Whisk to combine.
- Place the saucepan over medium heat and warm to 160°F (71°C), whisking gently every 30 seconds to distribute the turmeric evenly.
- Do not boil.
- This should take about 8–10 minutes.
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Ready when: Mixture reaches 160°F (71°C) and is steaming but not bubbling
Tip: Use a thermometer to avoid overheating. Too-hot cream will cause the panna cotta to curdle or develop a rubbery texture.
4
Dissolve gelatin
- Remove the saucepan from heat.
- Add the bloomed gelatin to the warm cream and whisk continuously for 2–3 minutes until it is completely dissolved and no particles are visible.
- The mixture should look smooth and glossy.
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Ready when: No gelatin particles visible; mixture is smooth and uniform
Tip: Whisk thoroughly so there are no lumps. Lumpy gelatin will result in a grainy panna cotta.
5
Add honey and seasonings
- Whisk in ⅓ cup (115 g) room-temperature honey, ⅛ teaspoon fine sea salt, and ¼ teaspoon vanilla extract (if using).
- Stir until the honey is fully incorporated and the mixture is homogeneous.
- The mixture should taste gently sweet and warm.
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Ready when: No streaks of honey visible; mixture is smooth and evenly colored
Tip: Taste a tiny drop on your finger. If you want it sweeter or more turmeric-forward, adjust now before setting.
6
Cool in ice bath
- Place the saucepan in an ice bath (a bowl filled with ice water).
- Whisk gently for 3–4 minutes until the mixture has cooled to about 85°F (29°C).
- It should feel cool to the touch but not cold; it will have thickened slightly and have a pourable consistency.
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Ready when: Mixture coats the back of a spoon lightly and feels cool; temperature is 85°F (29°C) or below
Tip: Don't skip this step—cooling to the right temperature ensures even, silky setting. If too warm, it won't set; if too cold, it will be lumpy.
7
Pour into ramekins
- Divide the cooled panna cotta mixture evenly among six chilled 5–6 oz (150 ml) ramekins or glasses, filling each about three-quarters full.
- Work quickly but carefully to avoid introducing bubbles.
- Set the ramekins on a level shelf in the refrigerator.
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Ready when: Mixture is set when it jiggles very slightly when shaken gently but doesn't move freely
Tip: Leave room at the top for the sesame brittle topping. Don't move the ramekins once you've set them; any vibration can disrupt setting.
8
Make sesame brittleOven 350°F / 175°C
- Line a shallow baking sheet with parchment paper.
- In a small, heavy-bottomed saucepan, combine ½ cup (100 g) granulated sugar and 2 tablespoons (30 ml) water.
- Stir over medium heat until the sugar dissolves.
- Stop stirring once it boils, then let it cook undisturbed for 5–7 minutes, swirling the pan occasionally by its handle, until the sugar turns a medium amber color (about 350°F / 176°C on a candy thermometer).
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Ready when: Sugar is medium amber (350°F / 176°C); it smells nutty and slightly caramelized, not burned
Tip: Do not stir once the sugar boils—this can cause crystallization. Swirl gently by the handle only. Have all ingredients ready; caramel cools quickly.
9
Combine brittle ingredients
- Remove the saucepan from heat.
- Working quickly, add 2 tablespoons (30 g) cold butter cubes and ¼ teaspoon fine sea salt.
- Stir until the butter is completely melted and incorporated.
- Immediately add the cooled toasted sesame seeds and stir rapidly for 20–30 seconds until they are evenly coated.
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Ready when: Sesame seeds are evenly coated in caramel and mixture is glossy
Tip: Speed is key—the caramel will set as it cools. Add cold butter to reduce the temperature slightly and make it more manageable.
10
Set and cool brittle
- Pour the sesame brittle mixture onto the prepared parchment-lined baking sheet in a single layer, spreading it as thinly as you can with a spatula or wooden spoon (work quickly before it sets).
- Let cool at room temperature for 15–20 minutes until completely hard and crisp, then break into irregular shards about 1½ inches (4 cm) large.
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Ready when: Brittle is hard and snaps cleanly when bent; it should not bend or feel chewy
Tip: Don't refrigerate the brittle—it will become sticky. Store in an airtight container at room temperature and assemble just before serving.
11
Finish and serve
- Remove the panna cottas from the refrigerator 5 minutes before serving to take the edge off the chill.
- Top each with 2–3 sesame brittle shards, cracking them slightly over the top.
- Serve immediately.
- The contrasting textures—creamy, silky panna cotta and crunchy, buttery brittle—are best when fresh.
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Ready when: Brittle is cracked over the top; dessert is ready to eat
Tip: If you made the brittle earlier, add it at the very last moment so it stays crisp. Once exposed to the humid panna cotta, it will soften.

Good to know

Tips

The secret to silky panna cotta is not overheating the cream and cooling it to the right temperature before setting. An instant-read thermometer is essential.
Quality turmeric makes a difference: fresh, vibrant ground turmeric (not stale) will taste warmer and more complex. Buy it from a store with high turnover.
The sesame brittle is intentionally made separately so it stays crisp. If you add it to the panna cotta ahead of time, it will soften and lose its appeal.
For a more intense honey flavor, warm the honey gently for 10 seconds in the microwave before adding it, which can bring out more aromatic notes.

Make ahead

The panna cotta can be made up to 2 days ahead and chilled. The sesame brittle is best made 4–6 hours ahead (no longer, or it will soften from humidity). Assemble just before serving.

Storage & reheating

Panna cotta (without brittle): Keep chilled in a covered container for up to 3 days. Do not freeze; gelatin-based desserts don't refreeze well. Sesame brittle: Store in an airtight container at room temperature (not the fridge) for up to 5 days. It will soften in humid conditions or if refrigerated. If it does soften slightly, you can re-crisp it in a 300°F (150°C) oven for 2–3 minutes, then cool.

Substitutions

unflavored gelatin powder → 1 leaf (or 2.5 g) agar-agar powder. Agar-agar sets more firmly and is vegetarian/vegan. Follow the package directions for blooming and use the same weight. The texture will be slightly less silky.
raw or unpasteurized honey, at room temperature → ⅓ cup (80 ml) light agave syrup or maple syrup. Adjust sweetness to taste. Agave will make the dessert slightly less aromatic; maple will add its own flavor.
raw white or tan sesame seeds → ½ cup (70 g) raw pistachios, roughly chopped, or ½ cup (50 g) sliced almonds. Toast the nuts the same way as sesame. They will provide a different but equally appealing crunch and flavor.
ground turmeric (fresh, high-quality preferred) → 1½ teaspoons saffron threads (bloomed in 2 tablespoons warm milk, strained, and added to the cream). Saffron is more delicate and floral. Reduce to 1 teaspoon if you prefer a gentler flavor. The color will be golden rather than golden-orange.