Kiwi Panna Cotta
Kiwi Panna Cotta is an elegant dessert that combines rich, creamy panna cotta with the tangy flavor of a fresh kiwi coulis (sauce).
Creamy desserts are so elegant and easy to make, which make them perfect for parties or a special occasion dessert. Some of my favorites include Maple Syrup Crème Brulée, Tiramisu, and Rice Pudding.
This quick and easy dessert is a combination of homemade panna cotta and a coulis of fresh sungold kiwis. I have tried many versions of Panna Cotta, some that use milk or yogurt, but my favorite is this simple recipe made with cream.
What is Panna Cotta?
Panna cotta is a traditional Italian dessert that is made with cream and thickened with gelatin. Often it is molded in decorative bowls or pans.
Key Ingredients:
- Heavy cream: use cream that is at least 33% milk fat
- Granulated sugar
- Vanilla Extract: I only use pure vanilla extract.
- Unflavored Gelatin: gelatin acts as a thickener or stabilizer to help achieve the desired texture to this dessert. I use a powdered variety.
- Fresh Kiwis: for this recipe I used Zespri Gold. It produces a vibrant yellow color to the sauce. Common green kiwi will also work.
Tips for making the perfect Kiwi panna cotta
Make sure the Panna Cotta has set completely before adding the cooled kiwi coulis so it doesn’t sink into the panna cotta.
Blooming Gelatin: powdered gelatin should be sprinkled on top of cold water, not stirred into it. Make sure the gelatin is fully bloomed and dissolved to any clumps.
Elegant dessert recipes
If you are looking for a special dessert to serve at your next party or date-night dinner, these are some you will want to try!
Kiwi Panna Cotta
Ingredients
Panna Cotta Ingredients
- 2 cups heavy cream
- 3 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 1 envelope unfavored gelatin powder
- 3 tablespoons cold water
Kiwi Coulis (sauce)
- 5-6 golden kiwi diced.
- 1-2 tablespoons sugar adjust to the tartness of the kiwi
- 1 tablespoon cornstarch
- 1/3 cup cold water
optional
- 1-2 kiwi sliced for decorating
Instructions
Panna Cotta Instructions
- Pour 3 tablespoons of cold water Into a small bowl, sprinkle the gelatin over the water. Do not stir. Let sit 5-10 minutes to soften.
- In a medium saucepan heat the cream and sugar just until it simmers. Do not allow to boil!
- Remove saucepan from heat and stir in the bloomed gelatin.
- Add the vanilla extract and continue to stir for about a minute ensuring the gelatin is completely mixed in and disolved.
- Pour through a fine sieve into a large measuring cup with a spout for easy pouring into dishes.
- Divide equally into 8 small glass dessert dishes or ramekins.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Kiwi Coulis (sauce) Instructions
- Peel the kiwi fruit and dice into small pieces.
- Place into a medium sized saucepan. Stir in the sugar.
- In a small bowl mix the cornstarch and water.
- Stir into kiwi mixture. Cook on medium high heat until the mixture bubbles and thickens.
- Cool completely, then spoon over chilled/set panna cotta.
Notes
Nutrition
This post was originally published July 14, 2016. Occasionally I update with fresh tips, photos, and content.
These are absolutely lovely. What a perfect summer dessert!
Hi, I would like to try your kiwi panna cotta but just wondering what 1 envelope of gelatin powder would equate to in grams? I don’t think we get gelatin in envelopes in Australia. Many thanks
1 envelope would equal 7 grams or 2 1/2 teaspoons