Mary Miso - Recipes for every day - Cookbooks
Panna cotta:
3 leaves gelatine
200ml coconut milk
300ml plain kefir drink
75g cane sugar
scraped out pulp of ½ vanilla pod
1 punnet raspberries
elderberry blossoms
Soak gelatine in cold water. Cool 4 glases or bowls in the fridge.
Mix coconut milk, kefir, cane sugar, vanilla pod and pulp in a pot and boil up. Squeeze gelatine leaves and add to the pot. Let cool down in the fridge.
Shortly before the panna cotta has cooled entirely, sieve and fill into the cool glases or bowls. Allow to set in the fridge for another 2 hours.
Just before serving cover with the raspberries and sprinkle the elderberry blossoms.
