Panna Cotta with Kiwi Gelee

Ingredients

  • 2 1/2 tsp powdered unflavored gelatin
  • 3 tbsp water
  • 1 cup heavy cream
  • 3 tbsp sugar
  • 2 tbsp honey
  • 2 cups Greek yogurt
  • 1 1/2 tsp powdered unflavored gelatine
  • 3 tbsp water
  • 1 cup golden kiwi pulp (from 2 or 3 kiwis)
  • 2 tbsp sugar (or to taste)

Method

Step 1

Put the water in a small bowl and sprinkle with the gelatine. Let sit for a few minutes to moisten. Meanwhile, heat the cream, sugar and honey in a small saucepan over low heat only until sugar dissolves. Don't allow to boil.

Step 2

Remove from heat and stir in moistened gelatine until completely dissolved. Set aside until lukewarm.

Add the yogurt and stir with a spoon until well incorporated.

Pour into bowls, filling a little over halfway. Refrigerate until firm.

Step 3

Gelee

Put the water in a small bowl and sprinkle the gelatine. Let sit for a few minutes to moisten.

Briefly process the kiwis, using a food processor, being careful not to overcrush the seeds.

In a small sauce pan gently heat the kiwi and sugar only until sugar dissolves. Remove from heat and stir in moistened gelatin until dissolved.

Let cool completely.

Pour cooled kiwi mixture over the refrigerated and firm panna cotta.

Refrigerate again until firm.

Decorate with thin slices of fresh golden kiwi.

Step 4

For the diagonal design, pour panna cotta in inclined bowls and let them firm up in the same position. Use your creativity to make awesome designs!

I used raw rice in a bowl as a "bed" for the little jars to stay inclined and stable while firming up in the fridge.

Then, all you have to do is arrange each layer in a different inclination to get the most amazing effects. Use your creativity!

Don't forget that each layer will have to be refrigerated until firm before adding a new one.

Made on
Tilda