Panna Cotta Tricolor with Volatile Strawberries

Panna Cotta Tricolore

1. First layer: Prepare the gelatine the evening before or the morning (follow the instructions for use on the package), bring the cream to the boil and dissolve half of the sugar, the vanilla pulp and the swollen gelatine in it. Fill the panna cotta molds 2/3 full with the mixture and cover them in the refrigerator.
2. Second layer: four hours later at the earliest, peel the kiwis, dice them, bring to the boil, allow to cool a little and add a quarter of the sugar, lime juice and agar agar powder. Possibly help a little with green food coloring (as kiwis lose their green color and turn yellow when cooked)
3. Then bring to the boil again and simmer for two minutes, stirring constantly, so that the agar agar dissolves. Let cool a little and fill the panna cotta molds to the brim with the mixture. Cover and let stand in the refrigerator for at least four hours.
4. Red pomegranate mirror: Core the pomegranates, set aside a handful of seeds for decoration and strain the remaining seeds. Just before serving, place the panna cotta on the plates and briefly bring the pomegranate juice to the boil with the remaining sugar, add a little cornstarch (to thicken) and drizzle the syrup over the panna cotta.
5. Note 5: The panna cotta layer tastes a bit rubbery with agar agar, while gelatine with kiwi fruit does not gel as well as agar agar, hence the choice of two different gelling methods.

Sweet wonton crunch

1. Cut the wan tan leaves into approx. 0.5 cm wide strips and rub them a little with your fingers. Heat the oil in a saucepan or in the deep fryer and fry the wonton balls until they are firm and take on a brownish color (approx. 3-5 minutes).
2. Then drain on paper towels. Meanwhile, heat sugar in oil in a small saucepan until it caramelizes. Do not stir the sugar to avoid clumping. Then pull the caramel threads over the wonton crunch with a fork and sprinkle with powdered sugar. Serve warm.
3. Fresh strawberries or strawberries in a white chocolate couverture with a pinch of red pepper can be served with it – e.g. on ant-shaped plastic skewers.