Ingredients :
jeletin powder 1/2 tsp
Cold water 2 tbsp
Whip/tetra cream 200 ml
Milk 200 ml
Sugar 1/2 cup
Vanilla essences 1/2 tsp
For souce:kiwwi 400 gm
Sugar 1/3 cup
Water 2 tbsp
Method:jeletin and water mix it set a side.
Bring a pan add cream, milk and sugar let simmer medium to low heat not boiled.
Keep stir let cool 5 min.
Add jeletin mix it and pour short glasses or silicon molds refrigerat 4 hrs to set.
Souce:take in a pan add kiwwi, sugar and water.bring to a simmer keep stir let cool 10 min.
Pour into a blender jug blend it the mixture to make a smooth souce.
Pass through a strainer remove seeds cover and let cool to room temperature
Then refrigerate until ready to serve.
Before serving pour the souce over the panna cotta garnish kiwwi and mint leaves served it.
