Honey Panna Cotta with Kefir

Honey Panna Cotta with Kefir
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Vanilla beans can get expensive, but they can be found economically online with a quick search.  However, if you can only get the pricey ones, cut it down to one or two vanilla beans, it will still be delicious!

3 vanilla beans, split and seeds removed
2 cups heavy cream, divided
3 tbsp +1 tsp bovine gelatin*
5 tbsp cold water
4 cups kefir
¾ cup raw honey
1 tsp vanilla extract

In a small saucepan over medium heat, combine vanilla beans and pods with 1 cup of cream.  While stirring to prevent the milk from scalding, bring to a boil and immediately remove from the heat.  Set aside for just 10 minutes.  While mixture cools slightly, use a fork to combine gelatin and water into a small bowl.  Set aside for 5 minutes.

After cream mixture has cooled slightly, but is still quite warm, whisk in the gelatin mixture until fully combined.  Then, strain using a fine mesh strainer into a large bowl to remove vanilla pods and any remaining small gelatin clumps.  The seeds will go through, but the pods will stay in the strainer.  Add the remaining cup of cream, kefir, raw honey and vanilla extract.

Ladle the mixture into 10 1-cup ramekins (however any vessel will do) and chill for at least 1 hour until set.  Serve cold.

* I used Bernard Jensen gelatin for this recipe. Different types of gelatin behave differently.

Honey Panna Cotta


  • sandy Schrecengost

    Oh my YUM!

    March 10, 2014
  • karen

    Hi Molly – when do you add the gelatin to the mixture? I used the same brand you recommene, after soaking the gelatin for five minutes in the cold water, it was a giant blob of gelatin, wouldn’t disolve into the mixture, boo hoo. Help!

    March 17, 2014
    • Molly Chester

      Hi Karen – I’m so sorry. I realized that I had a little bit wrong in the recipe above! I went back up and fixed it. This should work perfectly now! Let me know how it goes. Warmly – Molly

      March 26, 2014
  • karen

    I made this yesterday, posted about having confusion about when to add the gelatin, but that posting is gone.

    adding the gelatin to cold water produced a giant gelatin blob, boo hoo. Tried again, in order to keep the gelatin from being a giant blob I added it without waiting the full five minutes but it made the panna cotta kind of grain-y.

    All in all the flavor is amazing, my husband loved it. Please let me know about the gelatin, this recipe is a keeper!

    March 18, 2014
    • Molly Chester

      Hi Karen,

      OOPS! I had left off a step, but I have updated it. It should work like a breeze now! Let me know how it goes…


      March 31, 2014
  • Gail Bicici

    Thank you for the blog. I have also just purchased the book. I grew up on most of the foods you refer to. Funny how we did not know we had a well balanced diet. The third world eats better than the first world I guess. . .

    I am dying to make this recipe. I am wondering, though, if its is all good to go now.


    August 4, 2014
    • Molly Chester

      It is good to go! I fixed the bug. It’s delicious. Good luck!

      December 11, 2014

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