Dessert To serve Cold
Nergi® Kiwi Berry Panna Cotta
20 min.
4 people
Budget mini
  • For the coulis: 340 g Nergi® kiwi berries (2 trays)
  • 40 g caster sugar
  • For the cream: 30 cl milk
  • 20 cl liquid cream (30% fat)
  • 3 tablespoons caster sugar
  • 1 teaspoon vanilla powder
  • 3 gelatine leaves (or 1 sachet of 2 g Agar Agar)
  1. Leave the gelatine leaves in a bowl of cold water for 10 minutes.
  2. Pour the milk and liquid cream into a saucepan.
  3. Add the vanilla.
  4. Add 3 tablespoons of caster sugar.
  5. Bring to the boil.
  6. Mix.
  7. Off the heat, add the dried gelatine leaves.
  8. Mix until dissolved.
  9. Pour into verrines.
  10. Cool at room temperature.
  11. Allow to cool for 2 hours.
  12. Prepare the coulis: Slice the Nergi® kiwi berries.
  13. Heat the Nergi® kiwi berries and sugar over medium heat for 5 minutes.
  14. Mix with a hand blender.
  15. Arrange the Nergi® kiwi berries puree in the verrines
  16. Decorate with halved Nergi® kiwi berries.
  17. Enjoy!

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