Louise Keats Lemon Myrtle Kefir Panna Cotta
This refreshing dessert by Louise Keats is a great one for entertaining because it can be made hours ahead. It looks impressive, but it’s actually really simple! Just allow yourself enough time for everything to set.
Lemon myrtle panna cotta base
- 300g milk
- 2 tsp ground, dried lemon myrtle
- 2 tbsp honey or raw sugar
- 2 ¼ tsp quality gelatine powder
- 300g kefir milk
- 1 tsp natural vanilla
- Whipped cream, to serve (optional)
- Edible flowers, to serve (optional)
- Fresh finger lime, to serve (optional)
Lemon-lime jelly topping
- ½ cup boiling water (cold water for Thermomix method)
- 1 ½ tbsp honey or raw sugar
- 1 ¾ tsp quality gelatine
- ¼ cup lime juice
- ¼ cup lemon juice
- 1 tsp ground finger lime powder
- To make the panna cotta base, place milk and lemon myrtle into a saucepan and cook over low-medium until milk is heated through, but not simmering (do not allow to boil).
- Remove from heat, add honey/raw sugar and sprinkle over gelatine. Whisk until honey/raw sugar and gelatine are well combined and dissolved. Set aside for 10 minutes to cool.
- Place kefir and vanilla into a large mixing bowl and stir to combine. Slowly pour reserved milk mixture into kefir mixture and stir until well combined. Using a coarse sieve, strain mixture into a large jug (see Tips).
- Place six glasses (200 ml capacity) onto a baking tray. Pour mixture into prepared moulds. Place into refrigerator for a minimum of 2-3 hours or overnight until completely set.
- To make the jelly topping, place boiling water into a bowl. Add honey/raw sugar and sprinkle over gelatine. Whisk until honey/raw sugar and gelatine are well combined and dissolved. Stir through lime juice, lemon juice and finger lime powder. Using a coarse sieve, strain mixture into a jug and set aside to cool for 15 mins (until cool enough to touch but not yet setting). Pour over set panna cotta base. Place back into fridge until set firm, approx. 1-2 hours.
- Top with whipped cream, edible flowers and fresh finger lime (optional).
Recipe from Louise Keats