This is the fourth panna cotta recipe on this blog, and one I am delighted with.

I used tart, creamy kefir as the main dairy ingredient, and lowfat milk to keep the flavors light and focused.  I modified my buttermilk panna cotta recipe, substituting  kefir for the buttermilk.  I topped this light and refreshing panna cotta with red ripe Santa Rosa plums, macerated with sugar and scented with ground cardamom.  Altogether, a terrific summer dessert.  Enjoy!

Kefir Panna Cotta with Cardamom Plums
(makes 5 – 6 servings)

1 cup lowfat milk
1 1/2 cups kefir (plain, unsweetened)
1/2 cup (3.5 oz) sugar
1 envelope unflavored gelatin
1/4 cup cold water
5 or 6  fresh plums, pitted and sliced
3 TB sugar
1 tsp ground cardamom

First, soften the gelatin. Put the cold water in a small bowl and sprinkle the gelatin over the water. It should soak up the water in a couple minutes. Stir to make sure the gelatin is all moistened.

Next, heat milk in microwave or on the stove until hot but not boiling, then remove from heat and skim off protein layer that will form as a natural result of the heating. Stir in the sugar and the softened gelatin until both are completely dissolved into the milk. Cool the milk mixture to lukewarm. (lukewarm is the best temp as kefir may separate if it gets warm when adding it to the milk)

Add 1 1/2 cups cold kefir and stir to combine. Pour into individual serving glasses and tuck them into the fridge. Chill until set. This will take as little as an hour or two.

Just before serving, slice the plums and toss with the remaining 3 TB sugar and the cardamom.  Allow to rest for 15 minutes to dissolve sugar. Then top the kefir panna cotta with the sweetened, spiced plums.   Enjoy!