Panna cotta with kiwi

Cream cooked with gelatine, milk and sugar poured into moulds, where it is left to set, served garnished with kiwi.

Ingredients:

500 ml cream 100 ml milk 50 g sugar 3 pcs of gelatin juice of 1 lemon water For kiwi sauce: 200 g of gelling sugar (3:1) 4 pcs kiwi juice from 1 lemon For garnish: kiwi

Procedure:

1. Soak the gelatin in cold water and let it swell
2. Pour the cream and milk into a saucepan, add the sugar and bring to the boil, then remove from the heat and allow to cool slightly, then add the squeezed gelatine and allow it to dissolve
3. Slowly pour in the lemon juice and, while still warm, divide the mixture into cups or bowls and refrigerate overnight
4. For the sauce, blend the peeled kiwi with the lemon juice, put in a saucepan, add the gelling sugar, bring to the boil, reduce the heat, simmer for about 5 minutes and let cool
5. Then pour over the surface of each panna cotta and let the dessert rest in the fridge for about 1 hour before serving and garnish with a kiwi slice.