White Chocolate Panna Cotta With Kiwi

1. 1

   Lightly grease six 1/2-cup molds or ramekins. Arrange on a tray.

2. 2

   Place cream, milk, chocolate and sugar in a small saucepan on low heat. Stir for 2-3 mins, without boiling, until smooth.

3. 3

   Whisk gelatin into 1 tbsp boiling water in a small bowl until dissolved. Cool slightly. Whisk into cream mixture.

4. 4

   Pour mixture evenly into prepared molds. Refrigerate, covered, for 3 hours or overnight, until set.

5. 5

   For the kiwi sauce, combine all ingredients in a small bowl. Let stand for 10 mins. Invert panna cottas onto serving plates. Serve topped with kiwi.

* Per serving · 4 servings · Values may vary.

No additional tips available.