Combine the water and gelatin in a bowl. Mix until gelatin is thoroughly incorporated. Set aside.
In a large bowl, whisk kefir and 3/4 Cup cream together. Set aside.
In a sauce pan, add the remaining cream and 3/4 Cup sugar. Over medium low heat, bring mixture to simmer, just until the sugar dissolves. Take off the heat.
Add the thickened gelatin mixture to the hot cream. Whisk together until the gelatin is melted and no chunks are left.
Add the gelatin and cream mixture to the kefir mix, straining it with a fine mesh colander while adding. This ensures there are no gelatin or sugar chunks added.
Whisk everything to blend, pour mixture into individual silicone molds (I used silicone cupcake liners.) or into a cake pan that has been lightly coated with canola oil.
Let sit in the fridge until they cool completely. Cover with plastic wrap and let sit until they are set about 4 hours for the smaller molds or up to over night.
Unmold by placing the bottom half of the molds into warm water, flipping them over onto a plate. Serve as is or with kiwi sauce.
Fresh Kiwi Sauce:
Combine all ingredients into a blender and blend until smooth. You can strain mixture if you with but I left it whole, I love the way the kiwi seeds pop.
Serve over panna cotta or however you wish, enjoy!