Panna cotta with fresh kiwi coulis Recipe
Panna cotta with fresh kiwi coulis
Total time: more than 2 hours

Preparation time: 10 minutes
Chilling time: 2 hours

Difficulty: Easy
Chef's Note

If you prefer to use the vanilla bean, scrape out a little of the interior into the coulis. The rest can be incorporated into the panna cotta after infusing (step 1).

For 4 servings

Fresh Kiwifruit Coulis
- 4 green kiwis, peeled and diced
- 4 tsp. sugar

Panna Cotta
- 150 ml (1/2 cup + 2 Tbsp.) milk
- 150 ml (1/2 cup +_ 2 Tbsp.) cream
- 50 g (1/4 cup) demarara sugar
- 4 caradmom pods, seeds freshly ground, or 1 vanilla bean, split
- 1 envelope unflavored gelatin or 2 gelatin sheets

- gold kiwi, peeled and diced


  1. In a blender, purée the kiwi flesh with the sugar. 

Panna Cotta

  1. Place the milk and cream in a saucepan with the 50 g (1/4 cup) sugar and ground cardamom. Simmer over low heat for 5 minutes. 
  2. Soften the 2 sheets of gelatin in a bowl of cold water. 
  3. Pour the milk/cream mixture over the softened gelatin.
  4. Fill glasses or ramekins with the mixture. Refrigerate for 2 hours.
  5. Unmold and serve with the green kiwi coulis and some diced gold kiwi. 
More recipe ideas

Photo: Zespri kiwifruit. Recipe from Gourmetpedia.

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