Milk Kefir Panna Cotta

Blackberry sauce: Place the blackberries, honey, vanilla and water in a medium saucepan. Bring to a boil and then simmer for 5 minutes. Stir through the chia seeds and use a fork to mash about half of the berries. Store in a jar in the fridge for up to 2 weeks.

Panna cotta: Soak the gelatin leaves in a bowl of cold water for 10 minutes. Place the cream and sugar in a medium saucepan and simmer very gently for 5 minutes. Stir constantly to ensure the sugar is dissolved.

Remove the gelatin from the water, squeeze tightly and add to the saucepan along with the vanilla paste. Whisk well to combine. Leave to cool for 5 minutes before adding the kefir and stirring well.

Pour into 4 dariole moulds greased with a mild tasting oil. Place in the fridge to set for at least 4-6 hours. To remove from the moulds, dip into a bowl of hot water for 3-5 seconds. Insert a thin knife down the side at the top to release the rim. Turn onto your plate or serving dish.

Top with the berries and serve immediately. 

Cook’s note: You will find unsweetened kefir in bottles in the yoghurt section of the supermarket.