Kefir Panna Cotta With Citrus & Sage Clementines

Panna cotta, the very word embodies all that is comfort. Smooth, unctuous, and resonant of the food we ate as children: creamy and soft, it is the perfect vehicle for gently tart, herbed fruit. Kefir adds a subtle tang, just enough to move away from the cloying territory and directly into the ‘you cannot stop at one’ territory….

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Citrus, a spark of joy in the bleak winter months

A single plate, so simple in its serving can bring so much solace as the rain streams down the window panes

There is always one…..let it be you…..

panna cotta, kefir, thanksgiving dessert, easy dessert, xmas dessert, clementine, winter citrus

Yield: 4

Author: Suze Morrison

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Kefir Panna Cotta With Citrus & Sage Clementines

Prep time: 25 MinCook time: 5 MinInactive time: 6 HourTotal time: 6 H & 30 M

Panna cotta, the very word embodies all that is comfort. Smooth, unctuous, and resonant of the food we ate as children: creamy and soft, it is the perfect vehicle for gently tart, herbed fruit. Kefir adds a subtle tang, just enough to move away from the cloying territory and directly into the ‘you cannot stop at one’ territory….

Ingredients

Panna Cotta

• 250ml Kefir
• 200ml Double Cream
• 2 Sheets Gelatine
• ¼ Tonka Bean, grated
• 50g Caster Sugar
• Very small pinch salt

Citrus & Sage Clementines

• 2 Clementines, segmented
• 100ml Orange Juice
• 20g Golden Caster Sugar
• 20g Golden Syrup
• 1tbsp Lemon Juice
• 5-6 Sage Leaves, plus extra to garnish

Instructions

1. Begin with the Panna Cotta. Add the gelatine to a bowl of iced water and set aside.
2. Add the cream, tonka bean, salt and sugar to a small pan and gently heat until the sugar has dissolved, do not boil as this will disturb the milk proteins. Remove from the heat.
3. Squeeze out the softened gelatine and add to the warm cream. Stir until dissolved and allow to cool to body temperature. Stir in the kefir and divide between 4 Dariole or dessert moulds.
4. Place in the fridge and allow to set for 5-6 hours.
5. Add the orange juice, sugar, golden syrup and sage to a small pan and heat until the sugar has dissolved. Boil for 1-2 minutes or until syrupy and remove from the heat. Stir in the lemon juice.
6. Add the Clementine segments and steep in the syrup until cool.
7. Once the Panna Cotta has set, briefly dip the base of the moulds in warm water (2-3 seconds) then invert onto a plate. Give them a sharp tap to release. Serve with a few clementine segments, a drizzle of syrup and fresh sage leaves (these are purely a garnish, no one likes fresh sage….)

https://gourmetglow.co.uk/recipes/kefir-panna-cotta-citrus-sage