Name: White-choc panna cotta with kiwi salsa
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6
Ingredients: White-choc panna cotta; 300 millilitre carton thickened cream; 3/4 cup milk; 150 gram white chocolate, chopped; 2 tablespoon caster sugar; 2 teaspoon gelatine; 1 tablespoon just boiled water; Kiwifruit salsa; 1 gold kiwifruit, peeled, finely chopped; 1 green kiwifruit, peeled finely chopped; 1 teaspoon brown sugar; 1 lime, finely grated zest

Ingredients

White-choc panna cotta

300 millilitre carton thickened cream

3/4 cup milk

150 gram white chocolate, chopped

2 tablespoon caster sugar

2 teaspoon gelatine

1 tablespoon just boiled water

Kiwifruit salsa

1 gold kiwifruit, peeled, finely chopped

1 green kiwifruit, peeled finely chopped

1 teaspoon brown sugar

1 lime, finely grated zest

Method

White-choc panna cotta with kiwi salsa

1.Lightly grease six 1/2-cup moulds. Arrange on a baking tray.

2.In a small saucepan combine cream, milk, chocolate and sugar. Stir over low heat for 2-3 minutes, without boiling, until smooth.

3.In a small jug, whisk gelatine into boiling water briskly with a fork until dissolved. Cool slightly. Whisk into cream mixture.

4.Pour mixture evenly into prepared moulds. Chill, covered, for 3 hours or overnight, until set.

5.Unmould panna cottas (see tip). Serve topped with salsa.

Kiwifruit Salsa

6.Combine all ingredients in a small bowl. Set aside for 10 minutes.

To unmould, run the tip of a knife around the rim of the mould. Dip mould into warm water for a few seconds. Invert onto a serving plate, shake gently and lift off.
Note

Women's Weekly Food