{ "id": 28634, "date": "2026-11-02T15:31:15", "date_gmt": "2026-11-02T07:31:15", "guid": { "rendered": "https:\/\/kefir.link\/zh-tw\/kefir-panna-cotta\/" }, "modified": "2026-11-02T15:31:15", "modified_gmt": "2026-11-02T07:31:15", "slug": "kefir-panna-cotta", "status": "publish", "type": "post", "link": "https:\/\/kefir.link\/en\/kefir-panna-cotta\/", "title": { "rendered": "Raspberry kefir panna cotta" }, "content": { "rendered": "
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\"\"By Nik<\/strong><\/a>, founder of \u6771\u6b50\u56b4\u9078\uff5ckefir.link and former chef \u00b7 Updated 2 November 2026<\/p>\n

Panna cotta is a soft, white spoon dessert from Piedmont in northern Italy, and here milk kefir and whole milk take the place of the usual cream. The kefir gives it a gentle tartness, and crushed raspberries spooned over at the table bring sweet juice to meet it.<\/p>\n

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Prep time<\/span>10 min<\/strong><\/div>\n
Total time<\/span>4 h 14 min<\/strong><\/div>\n
Makes<\/span>6 servings<\/strong><\/div>\nJump to the recipe \u2193<\/a>\n<\/div>\n
\"Raspberry<\/figure>\n

A cooked cream that is barely cooked<\/h2>\n

Panna cotta means cooked cream, yet the cream is only warmed enough to dissolve the sugar and gelatin. It belongs to the Piedmont tradition and is usually traced to the Langhe hills in the early twentieth century, although nobody knows exactly who first made it. The classic version sets cream, whole milk, vanilla sugar and gelatin in a caramel-lined mould, sometimes with rum, Marsala or coffee. Italians serve it at the end of a meal in every season, with caramel, melted chocolate or a fruit sauce.<\/p>\n

Kefir, milk and a light hand with gelatin<\/h2>\n

Without cream, panna cotta tastes more like a milk pudding and sets softer and looser, while cream makes it richer. Kefir adds a slight tartness that suits sweet, ripe fruit. Let the warm milk cool a little before it meets the kefir, because kefir curdles if it gets too hot.<\/p>\n

Gelatin decides the texture. Too much turns panna cotta into a firm, rubbery mass, while the right amount gives just enough structure to hold its shape. For a milk panna cotta, about three gelatin sheets per 500 g of milk give a soft set and four a firmer one. If a batch does set too firm, cut it into cubes and roll them in shredded coconut.<\/p>\n

Raspberries, brown-sugar syrup and other toppings<\/h2>\n

Frozen raspberries work best simmered into a sauce, then blended and strained to remove the seeds. Brown-sugar syrup or jam also works well. Ripe strawberries, passion fruit or caramelised orange slices all suit the gentle tang of kefir, and a spoonful of granola with a drizzle of honey adds crunch.<\/p>\n<\/div><\/trp-tag><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Raspberry kefir panna cotta<\/h2>\n<\/div>\n
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Prep Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Cook Time <\/span>4 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Chilling time <\/span>4 hours<\/span><\/span> hours<\/span><\/span><\/div>
Total Time <\/span>4 hours<\/span><\/span> hours<\/span> 14 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n\t
Servings <\/span>6<\/span> servings<\/span><\/span><\/div><\/div>\n<\/div>\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print the recipe<\/a>\n<\/div>\n
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Ingredients<\/h3>

Panna cotta<\/h4>