- 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
For the pannacotta: Bloom the gelatin in cold water for about 5 minutes.
Heat 2-3 tablespoons kefir over a hot water bath. Add the gelatin and stir until melted. Stir into the remaining kefir.
Season with grated lemon zest and lemon juice, add the vanilla and honey and stir until smooth.
Distribute between 4 small ramekins, cover and chill overnight.
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.
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.