Friday Ferments – Kefir Pannacotta


Wouldn’t it be nice to have a probiotic desert to assist with digestion after a meal I thought to myself one day…..introducing Kefir Pannacotta.  I decided to make 2 versions – one with coconut milk and one with cows’ milk.  I also added some Acacia gum to the coconut milk kefir pannacotta providing a dose of prebiotics and probiotics….these recipes have been adapted from the extremely talented Danielle Ramirez’s blog Fermented Food Lab http://www.fermentedfoodlab.com.

Chia & Coconut Milk Kefir Pannacotta

Ingredients

2 cups of coconut milk kefir

1 teaspoon of gelatin (I used Great Lakes)

30 mls of boiling water

2 teaspooons of acacia gum (I used Heather’s Tummy Fiber) – Acacia gum increases the growth of bacteria which produce butyrate, a short chain fatty acid with many health benefits.

1 vanilla pod

2 teaspoons of honey

2 teaspoons of chia seeds

Instructions
  1. Gently warm the coconut milk kefir to lukewarm temperature and add the honey and vanilla so it is mixed in with the kefir, then remove from the heat.
  2. Then add the chia seeds and acacia gum.
  3. In a separate bowl prepare the gelatin with the boiling water and stir to dissolve.
  4. Once the gelatin has cooled a bit add it to the coconut milk kefir mix.
  5. Lightly coat some ramekins (or another type of small pot/glass) with coconut oil as this will make it easier to remove the pannacotta from the containers.
  6. Pour the kefir into the ramekins and pop in the fridge overnight.
  7. Next day to help remove the kefir from the ramekin place it into a warm water bath and run a knife around the inside of the ramekin. Then overturn the ramekin onto a plate, decorate and bon appetite!

Coconut and Lemon Kefir Pannacotta

Ingredients

2 cups of milk kefir

2 teaspoons of gelatin (I used Great Lakes)- Gelatin contains glycine which is a component of our mucosal lining.

60 mls of boiling water

1 vanilla pod

2 teaspoons of honey

Juice of 1 lemon, freshly squeezed

1-2 pinches of coconut flakes

Instructions
  1. Gently warm the milk kefir to lukewarm temperature.
  2. Remove from the heat and add the honey and vanilla so it is mixed in with the kefir.
  3. Add the lemon juice.
  4. In a separate bowl prepare the gelatin with the boiling water and stir to dissolve the gelatin.
  5. Once the gelatin has cooled a bit, add it to the milk kefir mix.
  6. Then add the coconut flakes.
  7. Lightly coat some ramekins (or another type of small pot/glass) with coconut oil as this will make it easier to remove the pannacotta from the containers.
  8. Pour the kefir into the ramekins and pop in the fridge overnight.
  9. Next day to help remove the kefir from the ramekin place it into a warm water bath and run a knife around the inside of the ramekin. Then overturn the ramekin onto a plate, decorate and surprise your boss for extra brownie points.