Panna cotta with kiwi
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It’s hard to tear yourself away from such a colorful dessert, so panna cotta with kiwi is best prepared in portioned glasses or cups.
You can choose 10% or 20% cream, and use vanilla extract instead of vanilla sugar. You can also gel the kiwi layer if you like the dessert to be completely dense. I find it more pleasant to taste panna cotta with different consistencies. Choose the amount of fruit based on their size, and the amount of sugar based on the sweetness of the fruit. Remember that gelatin takes away 30% of the taste, so it is better not to reduce the sugar level, otherwise the dessert will turn out unsweetened.
Ингредиенты
Kiwi -2-3 pcs.
Cream 10% - 350 ml
Sugar - 3 tbsp.
Gelatin - 8 g
Vanilla sugar - 2 pinches
Рецепт
1. Pour the cream into a cauldron or ladle with a non-stick bottom and heat to 80 degrees, but do not boil.
2. Add 2 tbsp to hot cream. sugar, vanilla sugar and gelatin. Mix gently and leave for the gelatin to swell for about 5-10 minutes. Then mix the gelatin thoroughly again until it is completely dissolved.
3. Pour the cream into glasses or cups, leaving about 1.5-2 cm to the edge, and place them in the refrigerator for 1 hour. The smaller the container, the faster the creamy jelly will harden.
4. Peel 1-2 kiwi fruits, rinse and cut into small cubes. Place in a deep container, add 1 tbsp. sugar and remember carefully with a fork or masher. Do not use a blender - it will also grind the fruit seeds.
5. As soon as the creamy jelly has hardened, place kiwi puree on it, decorate and serve panna cotta (panna cotta) with kiwi to the table. Can be supplemented with a cup of coffee without sugar.
6. Have a nice time!