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Classic Panna Cotta with Kiwi Sauce

Silky, creamy panna cotta with a tangy kiwi sauce. The beauty of panna cotta is that you can serve it with all sorts of sauces, each giving it a completely different character. This recipe caught my eye because it's a little unexpected — strawberry is by far the most common sauce for panna cotta, but here it's kiwi. The result is original and delicious.

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Classic Panacota with kiwi sauce
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 % 3 g
Fats 29 % 10 g
Carbohydrates 62 % 21 g
236 kcal
GI: 10 / 14 / 76
    1. Soak the gelatin in 3 tablespoons of water and let it bloom. 2. Heat the cream, add the sugar, and stir. 3. Stir the gelatin into the cream and mix well until it dissolves. 4. Fill dessert cups with the creamy mixture, let cool, and refrigerate until set. 5. For the sauce: wash the mint and pluck off the leaves. Peel the kiwis and cut them into small cubes. Put the kiwi and mint leaves in a blender and blend until smooth. 6. Spoon a thin layer of the kiwi-mint sauce over the set cream in each cup.

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36  kcal/100g
  • Cream 20% fat - 300  kcal/100g
  • Cream 10% fat - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Fresh mint - 49  kcal/100g
  • Dried mint - 285  kcal/100g
  • Mint - 49  kcal/100g
  • Kiwi - 48  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Gelatin - 355  kcal/100g

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