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Raspberry kefir panna cotta

Prep Time 10 minutes
Cook Time 4 minutes
Chilling time 4 hours
Total Time 4 hours 14 minutes
Servings 6 servings
Print the recipe

Ingredients

Panna cotta

  • 60 ml cold drinking water
  • 1 tbsp unflavoured gelatin powder About 9 g, level.
  • 500 ml plain milk kefir Choose unsweetened kefir.
  • 350 ml whole milk
  • 80 ml honey
  • 1 tsp vanilla extract
  • ¼ tsp salt

Raspberry topping

  • 150 g fresh raspberries Rinse gently and drain.
  • 2 tsp granulated sugar
  • 30 ml cold drinking water

You will need

  • Small bowl
  • Saucepan and whisk
  • Mixing bowl
  • Bowl and fork
  • 6 small dessert glasses
  • Plastic wrap

Instructions

  • Sprinkle the gelatin evenly over the 60 ml cold water in a small bowl and leave for 5 minutes to soften.
  • Warm the milk, honey and salt in a saucepan over low heat, stirring for about 3–4 minutes, until the honey dissolves and small bubbles appear around the edge. Do not boil.
  • Off the heat, stir the vanilla and softened gelatin into the milk until the gelatin has completely dissolved, with no granules left.
  • Let the milk mixture cool slightly before adding it to the kefir in the next step.
  • Whisk the kefir smooth in a mixing bowl, then gradually stir in the milk mixture until evenly combined.
  • Divide the mixture evenly among six dessert glasses.
  • Cover the glasses loosely with plastic wrap and refrigerate for at least 4 hours or overnight, until set.
  • While the panna cottas chill, lightly crush the rinsed, drained raspberries in a bowl with a fork.
  • Mix the sugar and the remaining 30 ml water into the berries, then cover and refrigerate.
  • Just before serving, spoon the berries and their juices over the set panna cottas in their glasses.

Storage and safety

Cover and refrigerate the panna cotta and raspberry topping separately at 4°C (40°F) or below, and eat within 3 days. Add the berries just before serving. Refrigerate promptly after preparation. Discard any portions left out for more than 2 hours, or more than 1 hour if the room is above 32°C (90°F).