That's right, kraut brine added to a dark chocolate dessert! This secret ingredient is what gives the perfect salty balance to the rich, sweet complex flavors of dark cacao. And to top it all off, a dollop of luscious kefir cream and enchanting rose sugar.
There are several steps to this recipe, but they are all simple and well worth the time. And if you haven't used milk kefir grains before, why not try something new?
1. Place ingredients into a mortar and pestle.
2. Grind until powdery.
This will give you more than enough for this recipe. Store the rest in a small container.
Use to sweeten your next cup of tea, or sprinkle on yogurt.
For the Kefir Cream:
1. Place milk kefir grains into a small glass jar.
2. Pour cream over and place cover on.
3. Allow to culture at room temperature for 2 days.
4. Strain out the kefir grains.
5. Store kefir cream in fridge until ready to use.
6. Whip up the cream to serve on top of the chocolate custard.
Leftover cream? How about adding that extra Rose Sugar to it and eat by the spoonful?
(More information on milk kefir grains and where to get them at end of post.)
Milk kefir grains (L) Whipped kefir cream (R)
1. Place milk and sugar in a small pot and simmer until sugar is melted.
2. Put the yolk in a small bowl and very slowly whisk in the heated milk.
3. Return mixture to the pan and cook over low heat until thickened, about 5 minutes. Stir constantly with a wooden spoon and keep the heat low until the mixture is thick enough to coat the back of the spoon.
4. Remove pan from heat and stir in rest of the ingredients.
5. Pour custard into two ramekins or cups and chill for about 5 minutes.
6. Top with the Kefir Cream and sprinkle with Rose Sugar to serve.
They are not "grains" really, but a SCOBY (symbiotic colony of bacteria and yeasts) that have co-evolved together. According to The Art of Fermentation by Sandor Katz, this SCOBY contains more than 30 types of microbes, including Lactobacilli, Leuconostoc, and Saccharomyces.
You can learn more about milk kefir grains and purchase them at:
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