Ingredients for Kiwi-Citrus Gelee:
4 medium kiwi, peeled, halved and pureed in food processor
citrus juice (from lemons, limes, oranges, tangerines, etc.), enough to equal 2 cups when added to kiwi puree
1/4-1/2 cups sugar
1 packet powdered gelatin
4 medium kiwi, peeled, halved and pureed in food processor
citrus juice (from lemons, limes, oranges, tangerines, etc.), enough to equal 2 cups when added to kiwi puree
1/4-1/2 cups sugar
1 packet powdered gelatin
6 tablespoons cold water
Ingredients for the Panna Cotta:4 cups half-and-half
½ cup sugar
2 teaspoons vanilla extract, or 1 teaspoon vanilla bean paste
2 packets powdered gelatin (about 4 1/2 teaspoons)
½ cup sugar
2 teaspoons vanilla extract, or 1 teaspoon vanilla bean paste
2 packets powdered gelatin (about 4 1/2 teaspoons)
Directions for Kiwi-Citrus Gelée:1. Combine citrus juice with kiwi puree to equal 2 cups. Add sugar, to taste; start with the 1/4 cup and add more as desired. Place in medium size pot, bring to a simmer and then keep at simmer for 1 minute, then remove from heat and allow to cool.
2. While kiwi-citrus mixture is cooling, sprinkle the gelatin over the cold water in a small bowl, whisk thoroughly to dissolve and let stand 5 to 10 minutes. If mixture is not clear after sitting, set container holding gelatin mixture in a bowl of very hot water, stirring occasionally till clear.
3. Add gelatin mixture to kiwi mixture and stir until well combined.
4. Divide the Kiwi-Citrus Gelée mixture into 6 glasses. Leave to set for about 2 hours in the fridge before proceeding to the panna cotta. (If you want the “angle” effect, put the glasses into an egg tray or a cake pan and prop them up with a kitchen towel in a tilted position).
Directions for the Panna Cotta:1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract or vanilla bean paste.
2. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes. If mixture is not clear after sitting, set container holding gelatin mixture in a bowl of very hot water, stirring occasionally till clear.
3. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
4. Carefully ladle the Panna Cotta mixture into the cups on top of the Kiwi-Citrus Gelée, then chill again until Panna Cotta is firm, at least two hours.
