Thickened with gut-friendly gelatin, homemade panna cotta blends a creamy texture with tangy milk kefir and a drizzle of apple cider caramel!
Dab a paper towel into coconut or olive oil and lightly wipe the bottom and sides of the bowls or ramekins.
Combine the cream, maple syrup, and cinnamon into a medium-sized saucepan, whisking for a few seconds to combine.
Sprinkle the gelatin over the cream mixture and allow it to bloom for about 5 minutes. When it's done it will look a little wrinkled on top.
Turn the heat onto medium-low. Gently heat and stir the panna cotta mixture with a whisk.
Cook for 3 to 4 minutes, just until the gelatin is dissolved. Don't let the cream simmer.
Remove from heat and allow to cool for a few minutes. Gently whisk the milk kefir and vanilla into the cooked cream mixture.
Pour the panna cotta into single serving ramekins (2 to 4 ounces) or small bowls. The smaller they are, the faster it will set up.
Transfer the panna cotta to the fridge for 2 to 4 hours or overnight.
You can eat the panna cotta in the bowl, or invert onto a plate. To invert, slide a spatula or butter knife around the top of the bowl, releasing the panna cotta from the top. Place the bowl into a container of hot water to loosen the sides for 1 to 2 minutes. Place a plate on top of the bowl and flip both over.
Cook the apples in 1/2 cup of apple cider for 8 to 10 minutes until soft, but not mushy.
Set the apples aside.
To the same skillet or pot, add remaining 1/2 cup apple cider, maple syrup, and butter.
Bring the cider caramel to a heavy simmer, whisking frequently and simmer for about 5 minutes or until thickened.
Once the panna cotta is set, spoon cooked apples on top and drizzle with the warm or room temperature cider caramel.
Probiotic Panna Cotta With Caramel Apple Drizzle https://traditionalcookingschool.com/food-preparation/recipes/probiotic-panna-cotta-with-caramel-apple-drizzle/