Who says good food can’t be fun to eat – and make! Our Kefir Panna Cotta Eggs with Mango Puree, made with fresh mango and creamy lowfat kefir, are a perfect option for an Easter treat for those looking to avoid the candy basket.
- 2 1/2 cups Lifeway Plain Lowfat Kefir
- 1 envelope powdered gelatin
- 1/4 cup cold water
- 1/2 cup heavy whipping cream
- 1/3 cup sugar
- 1 tsp vanilla extract
- 1 cup frozen mango chunks, pureed
- 12-14 plastic egg molds
- To make the panna cotta: Add the water to a medium mixing bowl and sprinkle the gelatin onto the surface of the water. Allow to stand for 10-15 minutes.
- While the gelatin is setting, combine the sugar and heavy whipping cream in a small saucepan. Bring the contents to a simmer over medium heat and stir until the sugar dissolves.
- Stir the gelatin into the cream and sugar mixture. Continue stirring until the gelatin is completely dissolved.
- Remove from heat and allow to cool for three to five minutes, or until you can touch it without burning your hand.
- Stir in the vanilla extract and the kefir before piping into 12-14 plastic egg molds (we used an icing piping syringe, like this one, and egg molds like these).
- Place in the refrigerator and allow to chill for at least four hours to firm up completely.
- Once the eggs have completely firmed, remove the top half of the plastic egg and scoop out a small piece of the panna cotta, as if the tip of a hard boiled egg was cracked and peeled.
- Once all of the panna cotta eggs are prepped, add the frozen mango chunks to the pitcher of a high-powered blender. Blend on high until completely smooth and pureed.
- Keeping the eggs positioned so that cut out parts are near the top (we used an egg crate, or deviled egg serving tray), spoon about 1/2 of a tablespoon of mango puree into each egg. Serve immediately.
- Not into eggs? No worries! Simply pour the panna cotta mixture into serving glasses or small cups before chilling, and spoon the mango puree on top before serving.