Panna cotta is a fresh discover for me. I am not that into dairy products, which is the main reason that explain I've never try this dessert before.
Well it was until I got this idea or obsession: find a way to highlight the kiwi into a recipe, as I really love its shape and colors.
I first though about making a jelly, but I was not completely satisfied with the tasty part. And that was at this point the panna cotta idea popped up in my head! Why don't make a panna cotta with white chocolate to hide the milky taste, with a kiwi jelly on the top ?
To add a little bit more of exoticism I've put some vanilla seeds into the panna cotta and lime juice into the kiwi jelly.
And I am no addicted to this delicate sweet taste enhanced by the sour-side of the kiwi and lime.
Makes 6 baby panna cotta
Lime & kiwi jelly
1 kiwi
2 gr agar-agar powder (=1 sachet)
150 ml water
juice from 1/2 lime
green food coloring (optional)
juice from 1/2 lime
green food coloring (optional)
White chocolate & vanilla panna cotta
20 cl single cream
10 cl milk
seeds from 1 vanilla bean
2 gr agar-agar powder (=1 sachet)
60 gr white chocolate or candy melt
* Cut 6 slices of 3-4mm into the kiwi (peeled) and place them into muffin tins.
* Bring to the boil the water, lime juice, agar-agar powder and food coloring into a small saucepan.
* Let boil for 10 secondes.
* Let cool down 1 or 2 minutes and pour the muffin tins (1 cm).
* Set aside until the jelly is set (takes 20 to 30 minutes).
* Chop the white chocolate.
* Bring to the boil the single cream, milk, agar-agar-powder and vanilla seeds into a saucepan stirring constantly.
* When the mixture starts boiling, take it out and pour onto the white chocolate and stir until its completely melted.
* Let cool down a bit for 3 or 4 minutes and then pour top-full the muffin tins.
* Wait until the panna cotta turns solid, then cover with plastic wrap and place overnight into your fridge.
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