1. First of all, start by soaking the gelatin in cold water.
  2. Note that you need 4 gelatin leafs for 2.1 pints liquid crème fraîche.
  3. In the meanwhile, put the liquid crème fraîche with 3.5 oz. granulated sugar in a frying pan and bring it to boil.
  4. The gelatin has been soaked and thus softened.
  5. Once the cream starts to boil, incorporate the 4 gelatin leafs.
  6. Prepare the kiwi sauce.
  7. Peel them. Put them into a pan and cut them into small pieces.
  8. Make a compote out of it, by adding 3.5 oz. powdered sugar and 0.42 cups water.
  9. Stir carefully. Then, strain it in the Chinese.
  10. Take some small moulds.
  11. Fill them with the boiled cream-gelatin preparation and store it in the refrigerator for 24 hours.
  12. The whole will solidify.
  13. After 24 hours in the refrigerator, remove it from the moulds.
  14. Add the fresh kiwi sauce and decorate with the red fruits.
  15. Finalize the "panacotta" decoration with 2 verbena leafs, some rosemary or a vanilla pod.