A delightful and creamy dessert, perfect for any occasion, featuring a medley of tropical fruits.
Sprinkle the gelatin over the cold milk in a mixing bowl and let it sit for 5 minutes to bloom.
Blooming gelatin ensures it dissolves evenly, giving the panna cotta a smooth texture.
In a saucepan, combine the whipping cream, sugar, and vanilla extract. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling.
Stir continuously to prevent the cream from scorching.
Pour the hot cream mixture over the bloomed gelatin and whisk until the gelatin is fully dissolved.
Ensure the gelatin is completely dissolved to avoid lumps.
Divide the mixture evenly among the ramekins. Let them cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours or until set.
Refrigerating overnight enhances the flavor and texture.
Dice the mango, pineapple, and kiwi into small, uniform pieces.
Use a sharp knife for clean cuts and a neat presentation.
To serve, dip the ramekins in warm water for a few seconds to loosen the panna cotta. Invert onto serving plates and garnish with the diced fruits around the base.
Gently shake the ramekin if the panna cotta doesn't release immediately.
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