Inspired by @Nannybakes I continued my mishti doi panna cotta experiments.
Ryezhenka (caramelized kefir) instead of buttermilk, which tastes fantastic on its own.
I used winter jaggery from northeastern India (nolen gur) for my sweetener, and also made a little caramel from it courtesy the inspiration.
The panna cotta turned out just lovely — soft set the way I prefer rather than firm. The caramel was delicious, but it was too much sweetness for the panna cotta and overshadowed the slight tartness that I Ike, so I’ll use the crust in crumb form next time if I don’t feel like making the tart.
For 1 serving, this was 1/2c ryezhenka / thick kefir, 1/4c whole milk (to bloom the gelatin), and 3/4 tsp gelatin, with jaggery to taste.
Ridiculously delicious!
