INGREDIENTS
6 Zespri SunGold Kiwifruit
1 lemon
100 ml of mineral water
3 leaves of gelatine
For the panna cotta:
4-5 leaves of gelatine
450 ml of whipping cream
100 g sugar
1 vanilla pod
Extra Zespri Sungold kiwifruit to serve
METHOD
- For the SunGold jelly:
Soak the gelatine leaves in cold water for 5 minutes.
Peel and chop the Zespri kiwifruit, place in a saucepan with water and bring to the boil.
Blend until smooth, add the drained gelatine and a little lemon juice and pour into the glasses placed on a tray.
Leave in the refrigerator for 2-3 hours until set. - For the panna cotta:
split the vanilla pod, add to the cream, and heat to a simmer. Remove the pan from the heat
In a separate bowl, soak the gelatine leaves in cold water for 5 minutes, then drain and melt them in the hot cream.
Let everything cool, remove the vanilla pod and pour the mixture gently over the kiwifruit jelly.
Place the finished glasses in the refrigerator for 2-3 hours. Serve cold with the rest of the kiwifruit chopped on top.
