Nordic Brunch Delight: Cardamom-Infused Kefir Panna Cotta with Blueberry Compote

Allergens

Milk, Dairy

Ingredients

• 1. 2 cups whole milk 2. 1/4 cup sugar 3. 2 tablespoons cardamom pods, crushed 4. 2 teaspoons vanilla extract 5. 1 packet unflavored gelatin powder 6. 2 cups kefir 7. Blueberry Compote: 8. 2 cups fresh or frozen blueberries 9. 1/3 cup sugar 10. 1 tablespoon lemon juice 11. 1 teaspoon cornstarch

Instructions

1. In a saucepan, combine milk, sugar, cardamom pods, and vanilla extract. Heat over medium heat until sugar dissolves and mixture is warm. Do not boil.
2. Remove from heat, cover, and let the mixture steep for 30 minutes.
3. Strain the mixture to remove the cardamom pods.
4. In a small bowl, sprinkle gelatin over 1/4 cup of cold water, allowing it to bloom for 5 minutes.
5. Add the bloomed gelatin into the warm milk mixture and whisk until fully dissolved.
6. Stir in kefir and pour the mixture into four individual ramekins or dessert cups. Cover and refrigerate for at least 4 hours, or until set.
7. In a separate saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until the compote thickens.
8. Remove from heat and let it cool to room temperature. Store in an airtight container until ready to serve.

Chef’s Insight

Ensure that the cardamom infuses the milk well to impart the desired aroma and flavor to the panna cotta.

Notes

For an extra touch, use a blowtorch to create a caramelized sugar topping on the panna cotta before serving.