Panakota classic with kiwi sauce
Composition / ingredients
4
Servings:
Cooking method
1. Soak gelatin in 3 tablespoons of water, let it swell.
2. Heat the cream, add sugar and stir.
3. Pour gelatin into the cream and mix well until dissolved.
4. Fill the cream cups with a creamy mixture, cool and put in the refrigerator until thickened.
5. Sauce. Wash the mint and tear off the leaves. Peel the kiwi and cut into small cubes. Put the kiwi and mint leaves in the bowl of a blender and whisk until a homogeneous consistency is obtained.
6. Put a thin layer of kiwi and mint sauce on top of the creamy mass in the creamers.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Mint fresh - 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
