Kefir Panna Cotta With Rhubarb Compote

This Kefir Panna Cotta is silky, creamy and just tangy enough to keep things interesting. Topped with softly tart rhubarb compote, it somehow manages to feel both elegant and comforting at the same time. If you've never tried kefir in dessert before, this panna cotta with rhubarb compote may very well change your mind.

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I grew up with kefir in the fridge at all times. It went into everything from Lithuanian Pink Soup to milkshakes, and frankly, I thought everyone lived this way. So when we started experimenting with it in desserts, I was delighted to discover it works beautifully in panna cotta too.

Recipe Highlights

TASTE: Creamy, tangy & fresh

TEXTURE: Silky smooth with a delicate wobble

TOP TIP: Whisk the kefir until smooth and don't boil it

WHAT'S SPECIAL: Classic Italian dessert, reimagined

SEB'S VERDICT: Licks the ramekin clean

What Is Kefir?

Kefir is a fermented milk drink with a tangy flavour and pourable consistency, somewhere between yoghurt and buttermilk. Traditionally made using kefir grains, it originates from the Caucasus region and has become increasingly popular in recent years, especially among people interested in fermented foods and health foods.

The most common type is milk kefir, usually made with cow's milk, though goat's milk versions exist too. It's often enjoyed as a drink, blended into smoothies or used in baking.

In our house, kefir has always been a staple. As a child, I drank it straight from the glass, and now I somehow find myself turning it into desserts instead. Life comes at you quickly.

Ingredient Notes

Here are all the simple ingredients you'll need to make this Kefir Panna Cotta With Rhubarb Compote:

• Kefir. The star ingredient. Some brands are smoother than others, which is why whisking it first in a small bowl or jug is important for the creamiest texture.
• Double cream or heavy cream. Gives the panna cotta its luxurious, silky texture. Make sure to use high-fat dairy for creamy texture. 
• Honey. Adds gentle sweetness without overpowering the kefir's tang.
• Choose strong-flavoured, floral honey, if you can. 
• Leaf gelatine. Creates that classic wobble. Make sure the gelatine is fully softened in cold water before adding it to the hot cream.
• Rhubarb. Sharp, tart and perfect with creamy desserts. Fresh or frozen both work well.
• Salt. Just a pinch makes the flavours pop.

Full ingredient quantities, detailed instructions and nutritional information can be found in the recipe card below.

Variations and Alternative Toppings

This kefir dessert is very adaptable, and there are plenty of ways to make it your own.

For extra flavour in the panna cotta itself, try infusing the hot cream with:

• a vanilla bean
• a splash of vanilla extract
• cardamom or star anise
• strips of citrus peel

Just strain the cream mixture before adding it to the kefir.

The rhubarb compote is beautiful here, but other toppings work brilliantly too:

• fresh berries with a drizzle of honey
• caramelised apple with cinnamon
• a spoonful of caramel sauce
• roasted plums

Recipe Tips For Best Results

• Whisk the kefir until smooth. Some kefir brands separate slightly or have tiny lumps. A quick whisk makes a huge difference to the final texture.
• Only heat the cream mixture. Never boil or directly heat the kefir itself. Add it once the hot cream has cooled slightly. 
• Let the gelatine soften properly. Fully softened or "bloomed gelatin" dissolves much more evenly and prevents a grainy texture.

• Cool the rhubarb compote completely. Warm compote can melt the delicate panna cotta surface. Cool it to room temperature or chill. 

• Want to unmould the panna cotta? Lightly grease moulds with a tiny bit of neutral oil before filling. To release, dip the mould briefly into hot water, then invert onto a plate.

• Don't over-set it. A good panna cotta should wobble confidently, not bounce like a stress ball, so go easy on the gelatine. 

Serving Suggestions

Serve this panna cotta well chilled in serving glasses or turned out onto small plates if you're feeling fancy. It's one of those Italian dessert classics that looks impressive without actually requiring much effort.

For texture, serve alongside:

• buttery shortbread
• crisp almond biscuits
• oat biscuits
• langue de chat cookies
• or sesame cookies for a gluten-free option

More Panna Cotta Recipes

If you enjoy creamy, elegant desserts like this panna cotta with rhubarb compote, I've linked more panna cotta recipes below for you to try next.

Kefir Panna Cotta With Rhubarb Compote

This Kefir Panna Cotta is silky, creamy and just tangy enough to keep things interesting. Topped with softly tart rhubarb compote, it somehow manages to feel both elegant and comforting at the same time. If you've never tried kefir in dessert before, this panna cotta with rhubarb compote may very well change your mind.

5 from 3 votes

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Cooling and Chilling Time 6 hours hrs

Total Time 6 hours hrs 35 minutes mins

Course Dessert

Cuisine Italian

Servings 4 portions

Calories 313 kcal

Ingredients

 

1x2x3x

• 2 sheets of leaf gelatine
• 250 g (1 cups) kefir
• 250 g (1 cups) double cream or heavy cream
• 60 g (3 tablespoon) honey
• pinch of salt

Rhubarb Compote:

• 100 g (3.5 oz) rhubarb cut into 2-3 cm pieces
• 10 g (tablespoon) honey
• 1 tablespoon water

Instructions

 

• Soak the sheets of leaf gelatine in a medium bowl with cool water for 10 minutes until they soften.
• Place kefir in a jug/ bowl and whisk it with a balloon whisk to a smoother consistency (some kefir types are lumpier than others).
• In a medium saucepan, combine the double cream, honey and a pinch of salt. Place the pan over medium heat and stir gently until it reaches the scalding point, without allowing it to boil (around 70-80°C if using a kitchen thermometer). Remove the pan from the heat.
• Retrieve the softened gelatine sheets from the water and gently squeeze out any excess water. Add the gelatine to the cream mixture, stirring until completely dissolved. Let the hot cream-gelatine mixture cool for 5 minutes at room temperature, giving it an occasional stir.
• Once cooled slightly, pour the cream mixture into the kefir jug/bowl and stir well to combine.
• Carefully divide the panna cotta mixture among 4 serving glasses (use dessert cups, custard cups, wine glasses or martini glasses), ensuring it doesn't spill down the sides. Leave the glasses at room temperature until the panna cotta cools down completely. Then refrigerate for at least 4 hours or until the panna cotta sets. It should still maintain a delightful wobble when gently shaken.

Rhubarb Compote:

• In the meantime, make the rhubarb compote by placing chopped rhubarb, honey and water in a small saucepan.
• Cook over medium-low heat, stirring occasionally for 10-15 minutes, until softened but still holding shape.
• Taste and add more honey/sugar or lemon juice to taste. Leave the compote to cool down completely before serving. It can be prepared ahead of time and stored in an airtight container in the fridge.
• Serve kefir panna cotta with a generous spoonful of rhubarb compote.

Nutrition

Calories: 313kcalCarbohydrates: 20gProtein: 5gFat: 25gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 78mgSodium: 53mgPotassium: 141mgFiber: 0.5gSugar: 20gVitamin A: 1072IUVitamin C: 2mgCalcium: 143mgIron: 0.2mg

Keyword Kefir Dessert, Kefir Panna Cotta, Panna Cotta With Rhubarb

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