Kefir panna cotta with ginger rhubarb

Ingredients

For 1 serving

• Kefir150 ml
• Gelatin sheets2
• Rhubarb100 g
• Brown sugar15 g
• Ginger2 g

Contains: lactose,

In season: April – June

Method

1. Soak the gelatine sheets in a bowl of cold water for 10 minutes, until soft.
2. Warm a couple of spoonfuls of the kefir in a small pan over low heat for a few seconds, until hot but not boiling; turn off the heat and dissolve the well-squeezed gelatine.
3. Stir in the rest of the kefir, pour into a small bowl and leave to set in the fridge for 3 hours, until firm.
4. Meanwhile, wash the rhubarb, pull off the stringy outer fibres and cut it into chunks of about 2 cm; peel and grate the ginger.
5. Cook the rhubarb with the brown sugar and ginger in a small pan over medium-low heat for 10 minutes, stirring now and then, until it collapses into a compote.
6. Leave the compote to cool and spoon it over the panna cotta just before serving.