White chocolate panna cotta with kiwi compote
Creamy white chocolate pannacotta paired with a delicious kiwi compote !
Ingredients
For the pannacotta
- 300 ml or 1 1/4 cups low fat cream I used Amul fresh cream
- 1 tsp powdered gelatin
- 55 grams or 1/3 cup white chocolate
- 1 tablespoon sugar
For the compote
- 3 kiwis
- 3 tablespoons granulated sugar
- 1 tsp lime juice
Instructions
To make the pannacotta
- Chill 1/4 cup of the cream.
- Sprinkle the gelatin on top and let stand for 5 minutes (blooming).
- Chop the white chocolate into small pieces.
- Heat the remaining 1 cup of cream , add the chopped chocolate and sugar.
- Heat while stirring until the sugar and chocolate melt into the cream.
- Stir in the bloomed gelatin- cream mixture and continue heating it , until the gelatin has dissolved.
- After adding the gelatin, dont let the mixture come to a boil.
- Take off heat and pour into lightly greased moulds or serving glasses.
- Refrigerate for 3-5 hours .
To make the compote
- Peel and chop two of the kiwis fine.
- In a thick bottomed saucepan , heat the chopped kiwis with the sugar and lime juice until sugar dissolves..
- Bring to a boil stirring occasionally.
- Then simmer for about 10 minutes until the fruit s softened .
- Let cool to room temperature. You can mash up any bigger pieces of kiwi with a fork if you wish.
- Peel and puree the remaining Kiwi.
- Mix the pureed kiwi to the cooled compote.
To serve
- If using moulds: Gently , unmould set pannacottas onto a plate. Place a tablespoon of compote on top.
- If using glasses : Place a tablespoon of compote over the set pannacotta and serve!
Notes
This recipe makes 4 small or 2 large generous servings
You can double or triple the recipe as needed.
You can use an equal amount of agar agar instead of gelatin
If you want the panna cotta more wobbly, reduce chocolate to 1/4 cup or gelatin to 3/4 tsp.
Taste the compote as it is getting cooked and add more sugar as needed.
The pureed kiwi is to restore some green colour. You can skip that if you wish.
I used a 240 ml cup.
You can double or triple the recipe as needed.
You can use an equal amount of agar agar instead of gelatin
If you want the panna cotta more wobbly, reduce chocolate to 1/4 cup or gelatin to 3/4 tsp.
Taste the compote as it is getting cooked and add more sugar as needed.
The pureed kiwi is to restore some green colour. You can skip that if you wish.
I used a 240 ml cup.