Kefir Panna Cotta Berry Sauce Food

KEFIR PANNA COTTA

Steps:

• Prepare molds by coating them with oil and wiping any access off thoroughly, if you plan to unmold the panna cotta. Alternatively, you can skip the oil and serve panna cotta right in the cups, it makes it very simple. Use anything you have on hand - small ramekins, ice cream cups, whisky glasses, etc. Today, I used this Nordic Ware mini bundt pan.
• Combine 2.5 teaspoons gelatin with 2 tablespoons water in a small dish. Leave to bloom while working on the rest.
• Combine 1/3 cup sugar, vanilla and 1 cup milk (or cream) in a medium sauce pan. Warm until sugar dissolves.
• Add gelatin (it will be a thick pancake). While whisking, warm until gelatin dissolves. Remove from heat.
• Add remaining 1 cup of milk or cream, and whisk well. This will cool down the mixture so we don't affect the probiotics in kefir.
• Add kefir to milk/gelatin mixture, whisk well to make sure no grains remain. Shaking works best, if you feel like washing one more dish.
• Add juice of 1/2 lemon.
• Pour into prepared molds, and refrigerate until firm, at least 3 hours and better overnight.
• To easily unmold, dip the bottom of panna cotta cup in boiling or very hot water for a few seconds, then invert onto a serving plate.

PANNA COTTA WITH BERRY SAUCE

Steps:

• For the panna cotta: Heat the cream, vanilla extract and vanilla bean in a heavy-bottomed saucepan over medium heat until milk bubbles form at the sides of the pan, stirring occasionally, about 6 minutes.
• Meanwhile, in a small bowl dissolve the gelatin in 3 tablespoons hot tap water. Stir until the gelatin completely dissolves, about 1 minute.
• Stir the sugar into the hot cream. Add the salt and the gelatin mixture to the cream as well. Whisk until the sugar dissolves, then whisk in the milk and stir again. Pour into the ramekins.
• Refrigerate the panna cotta until set, at least 4 hours. Stored in the refrigerator, the panna cotta keeps for several days.
• For the berry sauce: In a medium saucepot set over medium heat, add the berries, sugar, lemon juice and zest. Bring to a boil and cook until the berries burst and the liquid starts to thicken, about 5 minutes. Strain the mixture through a fine-mesh sieve, forcing the berries through by pushing and scraping with a rubber spatula. The more you force through, the thicker the sauce will be (the pulp closest to the seeds contains the most pectin, which is a natural thickener). Let cool completely and store in the refrigerator until ready to serve.
• Spoon the sauce over the panna cotta and serve.

PANNA COTTA WITH FRESH RASPBERRY SAUCE

Steps:

• In a small bowl, sprinkle the gelatin on 3 tablespoons cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
• Meanwhile, in a large bowl, whisk together 1 1/2 cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1 1/2 cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat just until the sugar dissolves. Off the heat, stir the softened gelatin into the hot cream and stir until dissolved. Pour the hot cream and gelatin mixture into the cream and yogurt mixture and stir in the Grand Marnier. Pour into 7 or 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover them with plastic wrap and refrigerate overnight.
• Before serving, spoon 2 tablespoons of the Fresh Raspberry Sauce on each panna cotta and top with fresh raspberries. Serve cold.
• Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

PANNA COTTA WITH BERRY SAUCE

Steps:

• In a small bowl, soften gelatin in cold water; set aside. Place cream, confectioners' sugar, and vanilla bean in a saucepan. Stir over medium heat until mixture comes to a simmer. Simmer gently for 5 minutes. Remove from heat and discard the vanilla bean.
• Add gelatin and water to the hot cream mixture. Stir until gelatin dissolves. Pour into 6 lightly oiled 1/2-cup dariole molds (or other small cylindrical molds) and refrigerate overnight or at least 8 hours.
• To make the berry sauce, combine berries and sugar in a bowl. Crush berries slightly with the back of a spoon, and mix in the brandy. Let stand for an hour until it has a syrupy consistency.
• Unmold panna cottas and serve with berry sauce.

RED BERRY COULIS

Steps:

• Place raspberries and redcurrants into a saucepan with sugar. Set over a medium heat, crushing with the back of a fork until the sugar has dissolved and the berries have become saucy. Taste and add a little more sugar if the berries are particularly sharp. Strain through a sieve, then chill until ready to serve.

KEFIR PANNA COTTA & BERRY SAUCE

Steps:

• 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, sugar, and 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. Transfer the panna cotta to the fridge and chill until firm, at least three hours. To serve, top with berry sauce.
• Berry Sauce:.
• Combine berries, powder sugar, salt and lemon juice. Bring to a simmer on medium low heat, stirring as needed to combine and prevent sticking. Once mixture thickens like maple syrup, pour into small bowl, cover and refrigerate until serving.