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Recipe

White-choc panna cotta with kiwi salsa

Sep 29, 2012 2:00pm
  • 20 mins preparation
  • 5 mins cooking
  • Serves 6
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Ingredients

White-choc panna cotta
  • 300 millilitre carton thickened cream
  • 3/4 cup milk
  • 150 gram white chocolate, chopped
  • 2 tablespoon caster sugar
  • 2 teaspoon gelatine
  • 1 tablespoon just boiled water
Kiwifruit salsa
  • 1 gold kiwifruit, peeled, finely chopped
  • 1 green kiwifruit, peeled finely chopped
  • 1 teaspoon brown sugar
  • 1 lime, finely grated zest

Method

White-choc panna cotta with kiwi salsa
  • 1
    Lightly grease six 1/2-cup moulds. Arrange on a baking tray.
  • 2
    In a small saucepan combine cream, milk, chocolate and sugar. Stir over low heat for 2-3 minutes, without boiling, until smooth.
  • 3
    In a small jug, whisk gelatine into boiling water briskly with a fork until dissolved. Cool slightly. Whisk into cream mixture.
  • 4
    Pour mixture evenly into prepared moulds. Chill, covered, for 3 hours or overnight, until set.
  • 5
    Unmould panna cottas (see tip). Serve topped with salsa.
Kiwifruit Salsa
  • 6
    Combine all ingredients in a small bowl. Set aside for 10 minutes.

Notes

To unmould, run the tip of a knife around the rim of the mould. Dip mould into warm water for a few seconds. Invert onto a serving plate, shake gently and lift off.

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