Panna cotta is a classic dessert loved in Italy. Sour mint and kiwi sauce sets off the creamy taste of the treat. Instead of cream, you can take milk, add more sugar to the sauce if desired. Various sauces can be prepared for this dessert.
It is necessary
- - 250 ml cream 20% fat;
- - 2 kiwi;
- - 4 sprigs of mint;
- - 10 g of gelatin;
- - 4 tbsp. tablespoons of sugar.
Instructions
Step 1
Soak gelatin in 4 tbsp. tablespoons of boiled water, leave for 40 minutes - it should swell. Then heat until the gelatin is completely dissolved in a water bath.
Step 2
Pour the cream into a saucepan, heat while stirring. Add sugar, stir to dissolve in the cream completely.
Step 3
Add gelatin to the cream, mix - you get a homogeneous mass.
Step 4
Pour the creamy mixture into molds, cool, put in the refrigerator until thickened.
Step 5
Peel the kiwi, chop coarsely. Rinse the mint, dry it, tear off the leaves. Whisk with a blender to make a fluffy and smooth kiwi and mint mass.
Step 6
Take the molds out of the refrigerator, dip them in hot water for a couple of seconds, turn the dessert onto a plate.
Step 7
Put the prepared sauce on top of each portion, put in the refrigerator for 10 minutes. After that, garnish with whole kiwi slices, mint leaves, serve immediately - if the panna cotta stays in the refrigerator for too long, its taste will change.
