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Kefir Pannacotta with Cherry and Redcurrant Compote

Kefir Pannacotta with Cherry and Redcurrant Compote
150
calories
Calories
35 min.
Preparation
moderate
Difficulty

Ingredients

for 4 servings
6 sheets silver Gelatin
1 organic Lemon
Puree from 1 vanilla bean (or 1 teaspoon vanilla sugar)
500 grams Kefir
2 tablespoons Honey
300 grams Sweet cherry
150 grams Red Currants
2 tablespoons Maple syrup
fresh Mint
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Preparation steps

1

For the pannacotta: Bloom the gelatin in cold water for about 5 minutes.

2

Heat 2-3 tablespoons kefir over a hot water bath. Add the gelatin and stir until melted. Stir into the remaining kefir.

3

Season with grated lemon zest and lemon juice, add the vanilla and honey and stir until smooth.

4

Distribute between 4 small ramekins, cover and chill overnight.

5

For the compote: Remove the stems from the currants. Rinse the cherries and pit. Mix the fruit with 5 tablespoons water in a saucepan and bring to a boil. Reduce the heat and simmer over low heat for about 1 minute. Stir in the maple syrup.

6

To serve: Dip the ramekins in hot water, run a knife around the edges then invert onto dessert plates. Serve with the compote and fresh mint leaves.