- 500 ml (2 cups) kefir (fermented milk) (see Note)
- 110 g (½ cup) caster sugar
- 1 vanilla bean, split, seeds scraped
- 2½ tsp gelatine powder
Vodka strawberry salad
- 250 g strawberries, cut into quarters
- 1 tbsp caster sugar
- 60 ml (¼ cup) vodka
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 3 hours
Combine kefir, sugar and vanilla bean and seeds in a saucepan over low heat for 3 minutes or until just warmed; be careful not to boil. Remove vanilla bean.
Place gelatine in a small jug with 60ml warm water, stirring to combine. Add to kefir mixture, stirring until dissolved. Pour into 4 x 150 ml moulds. Cover with plastic wrap and refrigerate for at least 3 hours or until set.
To make vodka strawberry salad, combine ingredients in a bowl. Cover with plastic wrap and refrigerate until needed.
Unmould panna cotta onto plates and serve topped with strawberry vodka salad.
• Kefir is from Eastern European food shops.
Photography by Derek Swalwell.