Vanilla Panna Cotta with Kiwi Jelly



For the kiwifruit jelly:

  • 6 kiwifruit

  • 1 lemon

  • 100 ml of mineral water

  • 3 leaves of gelatine

For the panna cotta:

  • 4-5 leaves of gelatine

  • 450 ml of whipping cream

  • 100 g sugar

  • 1 vanilla pod

Extra kiwifruit to serve

For the Kiwi jelly:

  1. Soak the gelatine leaves in cold water for 5 minutes.

  2. Peel and chop the kiwifruit, place in a saucepan with water and bring to the boil.

  3. Blend until smooth, add the drained gelatine and a little lemon juice and pour into the glasses placed on a tray.

  4. Leave in the refrigerator for 30 minutes.

  5. Add little pieces of kiwi to the jelly.

  6. Return to refrigerator for 1 hour until set.

For the panna cotta:

  1. split the vanilla pod, add to the cream, and heat to a simmer. Remove the pan from the heat

  2. In a separate bowl, soak the gelatine leaves in cold water for 5 minutes, then drain and melt them in the hot cream.

  3. Let everything cool, remove the vanilla pod and pour the mixture gently over the kiwifruit jelly.

  4. Place the finished glasses in the refrigerator for 2-3 hours. Serve cold with the rest of the kiwifruit chopped on top.

  • Black Facebook Icon
  • Black Twitter Icon
  • Black Google+ Icon
  • Black YouTube Icon
  • Black Pinterest Icon
  • Black Instagram Icon


©2018 by Chef Stone