Mariana Velásquez: Kefir Panna Cotta with Strawberries & White Wine Gastrique
A Lux dessert, the Perfect Mix of Tangy and Sweet.
Mariana Velásquez, a native of Bogotá and longtime New Yorker, is a chef and designer whose work lives at the intersection of art, cuisine, and ritual. An award-winning food stylist, Mariana has collaborated on two James Beard Award–winning cookbooks, styled Michelle Obama’s American Grown project, and contributes to The New York Times, Vogue, Bon Appétit, and Gourmet.
Check out her Substack, Dinner Party Animals, beautiful tabletop goods from Casa Velásquez, and Sur La Table.
Mariana’s new book, Revel: A Maximalist’s Guide to Having People Over, celebrates the quiet grace of hosting and the process of building meaningful experiences, focusing on the sensory details that make a gathering unforgettable.
I have a few questions for Mariana about her creativity, culture, and passion for hosting. Then she’ll share her recipe with us!
Earliest memory of cooking or being in the kitchen?
My earliest memory is kneeling on the banquette of the breakfast nook in my grandmother’s kitchen, watching and helping her make a layered dessert — probably from a recipe on the label of a can of sweetened condensed milk — assembled in a Pyrex pan with cookies, some sort of cream, pineapple rings, and lime zest. The scent of the lime zest is what I remember most, along with the quiet satisfaction of watching the whole thing come together.
What do you love about hosting?
I love the act of making people feel taken care of. There’s something about handing someone a drink the moment they walk in, taking their coat, greeting them with a double cheek kiss, or seating them next to someone they’ll adore — it all feels like a small love letter.
Which do you prefer, an expansive gathering or an intimate one?
Both! Each has its place. Under five means I can actually savor setting a more intricate table with my favorite pieces and feed people the way I want to — slowly, attentively. Big gatherings are joyful chaos, where the unexpected always happens. Truly, it depends on the mood I’m in.
On being called a “maximalist” host.
For me, maximalism isn’t about excess — it’s about generosity and amplitude. More stories around the table, more mixing of new and old friends, more delicious food, less apologizing, and more expansiveness.
How has heritage and culture shaped your style?
Everything about how I host comes from where I come from. The long table, the second helping you don’t have to ask for, the music that makes you want to get up and dance, the meal that stretches past midnight. Hospitality in my culture isn’t a gesture — it’s the whole point.
What does “ritual” mean in the context of a meal?
Ritual is the part of the meal that has nothing to do with the food or the guests — it’s the part that gives me meaning. Lighting the candles before anyone arrives, the toast I always make, ironing the napkins, and setting the table the same way every time. For me, it’s what turns dinner into a form of self-care.
What makes this recipe special?
This panna cotta brings together everything I love in a spring dessert after a full meal: tangy kefir, sweet strawberries, a creamy texture, and the unexpected acidity of a gastrique.
Luxuriously smooth and subtly tangy, this panna cotta is made with kefir, a cultured milk that adds a gentle acidity and lightness to the classic dessert. The gastrique, a reduction of vinegar and sugar, highlights the bright notes of the strawberries and weaves together sweet and tart in each spoonful. Please use a high-quality white wine vinegar here; you and your guests will be able to tell if you don’t.
Kefir Panna Cotta with Strawberries and White Wine Gastrique
SERVES 8, TOTAL TIME: 30 MINUTES, PLUS 4 HOURS FOR SETTING
1 teaspoon extra-virgin olive oil
1/2 ounce (2 envelopes) unflavored gelatin 11/2 cups cold kefir
2 cups heavy cream
2 cups granulated sugar
1 vanilla bean, split lengthwise 1 cup plain nonfat Greek yogurt
1/2 cup good-quality white wine vinegar, Sea salt
4 cups small strawberries, for serving
Grease a 6-cup cake pan (or mold of your choice) with the olive oil.
In a small saucepan, whisk the gelatin with 1/4 cup of the kefir. Place over medium-low heat, whisking constantly, until the gelatin dissolves, about 1 minute. Pour in the remaining kefir, the cream, and 1 cup of the sugar. Scrape in the vanilla seeds, add the pod, and continue whisking until the gelatin and sugar have dissolved, about 2 minutes. Remove from the heat and allow to cool slightly before adding the yogurt and whisking to incorporate it thoroughly. Remove the vanilla pod and discard. Pour the mixture into the prepared mold, cover with plastic wrap, and refrigerate for at least 4 hours, until the panna cotta is set.
Meanwhile, make the gastrique. In a medium skillet over medium-high heat, melt the remaining 1 cup of sugar, swirling the pan every so often to melt evenly, and slowly caramelize the sugar until it reaches a deep amber color, about 3 minutes. Carefully pour in the vinegar; the caramel may bubble up. The caramel will harden momentarily, but as you continue cooking and swirling it will liquefy again and turn into a silky sauce. Remove from the heat and season with a pinch of sea salt. Set aside.
To serve, run a paring knife or offset spatula around the border of the mold. This will loosen the panna cotta and make it easier to slide out of the mold. Set a plate or platter upside down over the mold and, securely holding the two together, lift and invert the mold with one assertive move. Set the plate on the counter and knock on the mold until you hear the panna cotta plop onto the plate. Lift the mold away and voilà! Drizzle the panna cotta with the gastrique, scatter the strawberries around, and serve.