Panna cotta with fresh kiwi coulis TheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:141.7 kcal
Proteins:1.7 g
Fats:7.4 g
Carbohydrate:18.6 g
Fibers:1.5 g
Sugar:15.1 g
Cholesterol:26.3 mg
Sodium:23.4 mg
Calcium:62.5 mg
Energy:255 kcal
Proteins:3.1 g
Fats:13.3 g
Carbohydrate:33.5 g
Fibers:2.7 g
Sugar:27.2 g
Cholesterol:47.3 mg
Sodium:42.1 mg
Calcium:112.5 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
**Fresh Kiwifruit Coulis
4
green kiwis, peeled and diced
20
ml
sugar
180
ml
milk
150
ml
cream
50
g
demarara sugar
4
caradmom pods, seeds freshly ground, or 1 vanilla bean, split
1
envelope unflavored gelatin
**Garnish
gold kiwi, peeled and diced
METHOD
Coulis
- In a blender, purée the kiwi flesh with the sugar.
Panna Cotta
- Place the milk and cream in a saucepan with the 50 g (1/4 cup) sugar and ground cardamom. Simmer over low heat for 5 minutes.
- Soften the 2 sheets of gelatin in a bowl of cold water.
- Pour the milk/cream mixture over the softened gelatin.
- Fill glasses or ramekins with the mixture. Refrigerate for 2 hours.
- Unmold and serve with the green kiwi coulis and some diced gold kiwi.
CHEF'S NOTES
If you prefer to use the vanilla bean, scrape out a little of the interior into the coulis. The rest can be incorporated into the panna cotta after infusing (step 1).
