Panakota classic with kiwi sauce

4 servings
1 hour 30 min


1. Soak gelatin in 3 tbsp. l. Water, let swell.

2. Heat the cream, add sugar and stir.

3. Pour gelatin into the cream and mix well until dissolved.

4. Fill the cremans with a cream mixture, cool and put in the refrigerator until thickened.

5. Sauce. Mint wash and cut the leaves. Peel the kiwi and cut into small cubes. Place the kiwi and mint leaves in a blender bowl and whisk until smooth.

6. Put a thin layer of kiwi and mint sauce in cremans over the cream mass.