Panna cotta kefir

1 Instant gelatin pour 100 ml of hot water, mix and set aside to swell and dissolve.
2 Kefir is whipped with sugar and vanilla sugar until completely dissolved and a thin trickle is injected with cooled gelatin.

Kefir, with which the dissolved gelatin is mixed, should be about the same temperature as the gelatin solution. With a temperature difference, gelatin can instantly curdle, forming lumps and so-called gelatin filaments. Since subsequent heating according to the recipe is impossible, carefully make sure that there is no such temperature difference (you can bring kefir and gelatin solution to room temperature before mixing, and then mix)

3 Pour a third of the kefir-sugar mixture into another container and add cocoa. We are trying, you may need to sweeten it a little.
4 Pour the white layer into cups and put it in the freezer to freeze for 5-7 minutes. We make sure that it does not freeze, but zazhelirovalos.
5 Pour the chocolate layer and put it back in the freezer.
6 We put the last white layer already in the refrigerator for freezing for 2 hours.
7 When serving, you can decorate with berries, grated chocolate, syrup, jam, mint leaf.

Bon appetit!