“Vegan Russian-Inspired Kefir Panna Cotta with Berry Compote”

Allergens

Nuts (almond milk)

Ingredients

• 1 ½ cups almond milk
• ¾ cup kefir (vegan)
• ¼ cup maple syrup
• 2 tsp agar powder
• 1 vanilla bean, seeds only
• Pinch of sea salt
• 1 ½ cups mixed berries (fresh or frozen)
• ¼ cup sugar (optional)
• Fresh mint leaves for garnish

Instructions

1. Combine almond milk, kefir, maple syrup, agar powder, vanilla bean seeds, and a pinch of salt in a saucepan over medium heat. Stir until the agar is fully dissolved and the mixture is smooth. Remove from heat and allow to cool slightly. Divide the mixture among six ramekins or dessert cups. Refrigerate for at least 4 hours, or until set. In a separate saucepan, combine mixed berries and sugar (if using). Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture thickens slightly. Strain the berry compote through a fine mesh sieve to create a smooth consistency. Allow to cool. To serve, top each panna cotta with a generous spoonful of berry compote and garnish with fresh mint leaves.

Chef’s Insight

The balance of creamy and tangy flavors, along with the vibrant colors, make this dish both visually appealing and delightful to taste

Notes

This recipe can be prepared ahead of time for dinner parties or special occasions