Kefir panna cotta with vodka strawberry salad

Credit: Feast magazine

• makes

  4

• prep

  20 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 500 ml (2 cups) kefir (fermented milk) (see Note)
• 110 g (½ cup) caster sugar
• 1 vanilla bean, split, seeds scraped
• 2½ tsp gelatine powder

Vodka strawberry salad

• 250 g strawberries, cut into quarters
• 1 tbsp caster sugar
• 60 ml (¼ cup) vodka

Chilling time 3 hours

Instructions

Combine kefir, sugar and vanilla bean and seeds in a saucepan over low heat for 3 minutes or until just warmed; be careful not to boil. Remove vanilla bean.

Place gelatine in a small jug with 60ml warm water, stirring to combine. Add to kefir mixture, stirring until dissolved. Pour into 4 x 150 ml moulds. Cover with plastic wrap and refrigerate for at least 3 hours or until set.

To make vodka strawberry salad, combine ingredients in a bowl. Cover with plastic wrap and refrigerate until needed.

Unmould panna cotta onto plates and serve topped with strawberry vodka salad.

Note

• Kefir is from Eastern European food shops.

Photography by Derek Swalwell.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.