Madagascar Vanilla Panna Cotta with Kiwi-Lime Jelly

For the kiwi jelly, soak the gelatine leaves in cold water for 5 minutes. Peel and chop the kiwifruit, place in a saucepan with water and bring to the boil.

Blend the kiwi mixture until smooth, add the drained gelatine and a little lemon juice. Pour into glasses placed on a tray and leave in the refrigerator for 30 minutes.

Add small pieces of kiwi to the jelly and return to the refrigerator for 1 hour until set.

For the panna cotta, split the vanilla pod, add to the cream, and heat to a simmer. Remove the pan from the heat.

In a separate bowl, soak the gelatine leaves in cold water for 5 minutes, then drain and melt them in the hot cream.

Let everything cool, remove the vanilla pod and pour the mixture gently over the kiwifruit jelly.

Place the finished glasses in the refrigerator for 2-3 hours.

Serve cold with the rest of the kiwifruit chopped on top.