Kefir pannacotta with chocolate caramel sauce

Kefir pannacotta with chocolate caramel sauce
  • Serves icon Serves 8
  • Time icon 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.

Nutrition: Per pannacotta

Calories
462kcals
Fat
42.1g (26.2g saturated)
Protein
4.2g
Carbohydrates
17.3g (17.2g sugars)
Fibre
no fibre
Salt
0.1g
Calories
462kcals
Fat
42.1g (26.2g saturated)
Protein
4.2g
Carbohydrates
17.3g (17.2g sugars)
Fibre
no fibre
Salt
0.1g

Ingredients

  • 4 gelatine leaves (we used Costa)
  • 600ml double cream
  • 110g caster sugar
  • Grated zest 1½ lemons
  • Seeds scraped from ½ vanilla pod
  • 500ml kefir (see Know-how)

For the chocolate caramel sauce

  • 155g caster sugar
  • 190ml double cream
  • 150g 70% dark chocolate, chopped

You’ll also need…

  • 8 x 150ml dariole moulds or ramekins, lightly greased with vegetable oil

Method

  1. Soak the gelatine in a bowl of cold water for 5 minutes. In a pan, warm 400ml of the cream, the caster sugar, zest and vanilla seeds over a medium heat until steaming hot. Take off the heat, squeeze excess water from the gelatine and stir into the cream mixture until dissolved. Cool.
  2. Strain the cream mix through a sieve into a bowl, then stir in the kefir. In another mixing bowl, whip the remaining 200ml double cream to soft peaks, then fold into the kefir/cream mixture. Pour into the moulds, cover with cling film and chill for 6-8 hours (overnight if possible) until set – see Make Ahead.
  3. For the sauce, put the sugar in a deep non-stick frying pan set over a low heat. Shake the pan occasionally so the sugar melts evenly. Once the sugar has melted, keep heating and stir every now and then until it turns a deep red brick caramel colour.
  4. Turn off the heat and stir in the 190ml cream (it might spit), then stir in the chocolate to form a thick sauce. Add a pinch of salt and 2 tbsp water to thin it, then keep warm until ready to serve (see Make Ahead).
  5. Dip the bases of the dariole moulds in a bowl of hot water for 10 seconds to loosen (see picture, top left), then turn out onto serving plates. Serve drizzled with the warm sauce.

delicious. tips

  1. 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.

  2. 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.

Recipe By

Terry Blake and Yohini Nandakumar

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe now

Rate & review

Rate

5 votes

Reviews

Share your thoughts...

Rate & review

Rate

5 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month, save over 40% and get a free 1 year tastecard membership

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine