Pannacotta with Kiwi Coulis is a dessert that is quick and simple to prepare. The sharp sweetness of the Kiwi Coulis mixed with the creamy and lightly lemony flavour of this delicate Italian Panna Cotta makes it a Hit at the end of any dinner.
First, here is the list of the different ingredients you will need to make the Pannacotta with Kiwi Coulis that serves 4
- 3 kiwis
- 1 leaf gelatine or 2 tsp. of Agar flakes
- 60 cl ( 2 1/2 cups) double cream
- 90 g ( 1/2 cup) granulated sugar
- 3.5 ounces water.
Now, here are the few steps you will need to follow to make the Pannacotta with Kiwi Coulis
Put the gelatine leaf in a bowl of cold water to let it soften.
If you decide to opt for vegetable gelling agent: add the Agar flakes and 50 g of sugar in your cream and mix well. Then bring to a boil, and at the first stirrings, stir for 1to 2 minutes without stopping.
Otherwise, pour the cream and sugar in a saucepan and bring to a boil.
Remove from heat and let the gelatine leaf well wrung, melt.
Mix thoroughly before pouring the cream into 6 glasses that you don’t fill to the top.
Let cool and set aside then cover and refrigerate for 3 hours.
For the coulis:
Pour the remaining sugar in the measured water and heat until obtaining a light syrup. Peel the kiwis and blend in the blender jar. Add the syrup and mix well until getting a creamy fruit puree.
Pour a layer of kiwi sauce over the pannacotta cream of each glass and serve chilled.