Chilled dessert
Vanilla Kefir Panna Cotta
Soft, cool, and gently tangy, this panna cotta sets in its serving glass. It should quiver when nudged, not bounce like firm jelly.
Make it
Method
- Pour 60 ml milk into a small bowl. Sprinkle gelatin evenly over it and leave for 15 minutes.
- Warm the remaining milk with vanilla, sugar, and salt over medium-low heat until the sugar dissolves. Do not boil.
- Remove from the heat and whisk in the bloomed gelatin until no grains remain. Cool for 5 minutes.
- Add the cold kefir gradually, whisking until completely smooth. Do not return it to the heat.
- Divide between 6 glasses and refrigerate for at least 3 hours, until softly set.
- Serve in the glasses with berries, honey, or a little granola if you like.
Judge the set in its glass
The dessert is meant to stay in its serving glass. After chilling, gently tilt one: it should hold together but still wobble. If it remains liquid, give it more chilling time before judging the gelatin; the strength of the powder and the mixture both affect the result.
Store it
Keep covered in the refrigerator and use within 2 days. Do not freeze.
Other flavours for the milk
Replace vanilla with lemon zest, cardamom, or orange blossom water in a separately flavored batch.
Check the gelatin before changing the recipe
Gelatin strengths vary. Follow the packet’s blooming directions and dissolve it fully in the warm milk. This is a soft dessert for glasses; it is not formulated for unmoulding. Agar is not a direct swap because it needs different heating and gives a different set.