Gold Kiwi Cream
Adapted from Bell’alimento’s Panna Cotta
Makes approximately 4 1/2 cups
4 gold kiwi (approximately 1 pound)
1 packet (.25 ounces) powdered gelatin
3 tablespoons cold water
2 cups heavy whipping cream
3/4 cup granulated sugar
1 teaspoon vanilla extract
1. Cut the kiwi in half and scoop out the flesh with a spoon. Puree the flesh in a food processor or blender until it is smooth. Strain the kiwi seeds out of the puree using a fine mesh strainer. Set the puree aside.
2. Pour the cold water into a medium-size bowl that is wide and shallow. Sprinkle the gelatin over the surface of the water, but do not stir.
3. Place the cream and sugar into a saucepan over medium heat. Cook, stirring frequently with a wooden spoon. When the cream and sugar are well combined and the mixture nears boiling, remove it from the heat and stir in the vanilla extract. Slowly pour the cream mixture over the gelatin mixture, stirring the two together while pouring in the cream mixture. Stir until the cream mixture and the gelatin mixture are well combined. Then slowly whisk in the kiwi puree. Cover the top of the bowl and place it in the refrigerator to set up for a minimum of 4 hours or overnight. After refrigerating, serve as desired.