Panna cotta is an Italian dessert which is super quick and requires just a few ingredients. It is so very simple that even a novice can put together with ease. It is a good idea to make it in advance for a party or if you wish to surprise your family with a special dessert.
Panna cotta is flexible – you can use your imagination and create a wide array of eye appealing flavors and colors by using fresh fruit puree or a combination of fresh fruits with jelly or even preserves. It can be a very light and soft or intensely rich and thick depending on the type of dairy used. You can adjust the sugar content depending on personal taste.
Today’s recipe is basic. I had some fresh Kiwis and a bottle of Kiwi crush which I used. As we all know, vanilla pairs well with most flavors. The Panna cotta was amazing; it set within 2 hours. It revealed beautifully on the serving plate and stood there in its pristine white splendor. The sweet sour Kiwi topping and the fresh slices of Kiwi tasted wonderful. The vibrant and refreshing green of the Kiwi brought out the beauty of the dessert.
It had a jiggle, was super light, velvety smooth and just melted in the mouth. I must say it was a gorgeous dessert. While I watched my family taking their first bite with abated breath, I saw the twinkle in their eyes and the look on their faces. I knew the Panna cotta lived up to their expectations as well as mine!
Just check out the picture!! 😀 What are you waiting for? Go ahead and try this amazing Vanilla Panna Cotta with Kiwi Topping. 😀
- 200 gms. Milk (I used Katraj which is popular in Pune)
- 200 gms. Cream (I used Amul 25% low milk fat )
- 3 tbsp. granulated Sugar
- 1 tsp. Vanilla Essence
- 3 Gelatin Leaves or 3 tsps. Gelatin
- ¼ cup cold Water
- Kiwi Crush – for topping
- 1 Fresh Kiwi – peeled & sliced for garnishing
Soak gelatin leaves in water for 5 mins. to soften.
Pour in the milk, cream and sugar in a saucepan. Stir to combine well.
Place saucepan on low heat and bring to a gentle simmer.
Remove from the flame when you see light bubbles on the edges of the pan.
Add vanilla essence. Squeeze softened gelatin with your hands to remove excess water and then add to the milk mixture. Stir to dissolve gelatin completely.
Let it cool slightly. Pour into desired moulds and set in the fridge.
When ready to serve, unmould on to individual serving plates.
Serve the panna cotta topped with 2-3 tbsps. of kiwi crush or as per preference and garnish with fresh kiwi slices.
Enjoy your delicious dessert! 😀