Lisa's Southern Kitchen

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Ingredients:

• 4 tbsp. Unflavored Gelatin Powder

• 6 tbsp. Granulated Sugar

• Pinch of Salt

• 1 tsp. Vanilla Extract

• 2 cups Heavy Cream

• 1 1/2 cup Milk

• 1 Kiwi, peeled and sliced

• Chocolate Covered Coffee Bean Syrup Recipe:

• 1 cup Fresh Strawberries, stem removed and chopped

• 1 cup Fresh Raspberries

• 1 cup Granulated Sugar

• 1 tbsp. Cornstarch

,• 1/4 cup Water

• 2 tsp. Fresh Lemon Juice from Lemon

Instructions:

1. In a saucepan over med high heat add in heavy cream, milk and sugar, cook until sugar is dissolved and add gelatin, stir well until smooth.
2. In a silicone mold in the bottom place slice kiwi and divide the mixture into each mold and place in the fridge for 6 hours.
3. Make the berry syrup, in a saucepan over med high add ingredients and stir well until sugar is dissolved and thickened like sauce. Let cool completely.
4. Take panna cotta out of fridge and turning upside down on  plate where kiwi showing on top.
5. Top in the center of kiwi with chocolate covered coffee bean and pour the berry syrup over top. Serve.