Are you familiar with golden Kiwi? I found out about it only when I came to Korea. If you have never tried it, I highly recommend you do. It is sweeter than the green one but still retains that subtle tang, it's delicious!
Speaking of kiwis, did you know that there is a special spoon for peeling kiwis? It makes the task a breeze without wasting any pulp. Take a look at how thin the peel comes out.... the spoon has serrated sides to help with the task. Genius!
And to celebrate this wonderful fruit I made a lighter version of Panna Cotta using homemade Greek yogurt (recipe HERE) to substitute most of the heavy cream. The result was excellent and we can enjoy it with no guilt. Part of the sugar was also replaced for honey.
This was the result:
It is firm enough to be unmolded if you use an appropriate bowl.
It turned out soft and delicate, the golden kiwi matched perfectly with the subtle flavor of the honey, with a silky, melt in your mouth texture. Amazing!
GREEK YOGURT & HONEY PANNA COTTA
2 1/2 tsp powdered unflavored gelatin
3 tbsp water
1 cup heavy cream
3 tbsp sugar
2 tbsp honey
2 cups Greek yogurt (I used homemade, recipe HERE)
Put the water in a small bowl and sprinkle with the gelatine. Let sit for a few minutes to moisten. Meanwhile, heat the cream, sugar and honey in a small saucepan over low heat only until sugar dissolves. Don't allow to boil.
Remove from heat and stir in moistened gelatine until completely dissolved. Set aside until lukewarm.
Add the yogurt and stir with a spoon until well incorporated.
Pour into bowls, filling a little over halfway. Refrigerate until firm.
GOLDEN KIWI GELÉE
1 1/2 tsp powdered unflavored gelatine
3 tbsp water
1 cup golden kiwi pulp (from 2 or 3 kiwis)
2 tbsp sugar (or to taste)
Put the water in a small bowl and sprinkle the gelatine. Let sit for a few minutes to moisten.
Briefly process the kiwis, using a food processor, being careful not to overcrush the seeds.
In a small sauce pan gently heat the kiwi and sugar only until sugar dissolves. Remove from heat and stir in moistened gelatin until dissolved.
Let cool completely.
Pour cooled kiwi mixture over the refrigerated and firm panna cotta.
Refrigerate again until firm.
Decorate with thin slices of fresh golden kiwi.
For the diagonal design, pour panna cotta in inclined bowls and let them firm up in the same position. Use your creativity to make awesome designs!
I used raw rice in a bowl as a "bed" for the little jars to stay inclined and stable while firming up in the fridge.
Then, all you have to do is arrange each layer in a different inclination to get the most amazing effects. Use your creativity!
Don't forget that each layer will have to be refrigerated until firm before adding a new one.
It is more time consuming, but sure to impress your guests :o)
Inspiration from HERE.