Kefir pannacotta with chocolate caramel sauce
- February 2018
- Serves 8
- Hands-on time 20 min, oven time 15 min, plus cooling and chilling
If you’re looking for a dessert that will make your guests sit up and take note, this is it. A smooth kefir and vanilla pannacotta is drizzled in a warm chocolate caramel sauce. For extra texture, serve with buttery shortbread biscuits too.
This recipe is by Terry Blake and Yohini Nandakumar, owners of Sparrow restaurant.
- 42.1g (26.2g saturated)
- 17.3g (17.2g sugars)
- no fibre
Make the pannacottas up to 48 hours ahead and chill in their moulds, covered. Make the sauce up to 1 week ahead, then cover and chill. Warm to serve. If it’s too thick add 2-3 tbsp water and warm, stirring, until it’s pourable.
Kefir is a fermented milk drink full of gut-friendly bacteria. It’s used in recipes for its tangy flavour. Find it in supermarkets and health food shops.
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