I feel like kefir has been primarily a breakfast drink, promising all sorts of healthy benefits, much like yogurt. If you're unfamiliar with kefir think of it like a probiotic-filled, fermented milk. The consistency is much thinner than yogurt, it's almost like a cross between yogurt and milk.
Lately I've been seeing kefir used in everything from soups to desserts. I wanted to try this too and figured a panna cotta might be a good place to start. This is a lot like a yogurt and granola, except the texture is very different. I like my panna cotta to be very loose. A good panna cotta in my opinion should dissolve in your mouth the minute it hits your tough-it should never be hard or super stiff!
The crunchy granola and drizzle of honey on top feels a bit breakfast-y but totally sweet and decadent enough for dessert.
This recipe was originally posted on PBS Food.
Ingredients
- 1 1/2 cups whole milk, divided
- 2 teaspoons unflavored gelatin
- 1 vanilla bean, split and scraped
- 1/2 cup white granulated sugar
- 1/4 teaspoon salt
- 2 cups kefir (I used 1% whole fat)
- Granola (for topping)
- Honey (for topping)
Instructions
- In a medium bowl, pour in 1/4 cup milk and stir in the gelatin powder. Set aside for 15 minutes, allowing the gelatin to bloom.
- Meanwhile, in a medium saucepan, mix together the vanilla bean caviar and sugar. Mix the two with your hands, vigorously, until the vanilla bean caviar is thoroughly distributed throughout the sugar. Pour in the remaining 1 1/4 cup milk and salt. Heat over medium-low heat and stir until the sugar is dissolved, about 3-5 minutes. Turn off the heat.
- Pour the gelatin/milk mixture into the saucepan with the milk/sugar mixture and stir until smooth, about 1 minute. Transfer to a large measuring cup (it's easier to pour later on) and allow to sit for 5 minutes, just so it cools slightly. Whisk in the kefir and mix until combined.
- Divide the panna cotta between ramekins. (I filled 4 ramekins, but if you use smaller ones, you can get enough for six.) Transfer the panna cotta to the fridge and chill until firm, at least three hours. To serve, top with a handful of granola and a drizzle of honey.
This recipe was originally posted on PBS Food.
