Pannacotta with Kiwi Coulis

Although this dessert 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 ! See how its done at… !

Ingredients for 6 people:

  • 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.

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.

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