Servings:
8
Prep time:
30
Cooking time:
10
INGREDIENTS
INSTRUCTIONS
- Heat gently in a water bath the egg whites in a bowl with the sugar, remove them from the heat and then whip the whites with an electric mixer until they become cold. Do not warm them too much, they shouldn’t cook: the recommended temperature is around 60 ° C.
- Peel the kiwi and then whisk quickly: you must obtain 180 g of pureed flesh. Whip the cream scheduled for the mousse.
- Stir gently to the egg whites first the chopped kiwi and then the whipped cream.
- Prepare the panna cotta. Boil 100 ml of cream mixed with sugar; remove from heat and immediately add the squeezed gelatine, previously soaked in cold water for about ten minutes. Stir well and when the gelatin is completely dissolved gradually add the remaining 200 ml of cream. Spread the baked cream in 8 round glasses (tumbler type) and let coagulate completely.
- Cover the panna cotta entirely now solid with a disk of sponge cake and finish with a layer of kiwi mousse.
- Decorate the glasses, just before serving, with 2-3 kiwi cut into thin slices or particularly small cubes.
