1. Soak the gelatine for 10 minutes in plenty of cold water.
  2. Bring 200 ml of whipping cream with the sugar and vanilla seeds to the boil in a pan. Dissolve the sugar while stirring. Cook slowly for 3-5 minutes.
  3. Turn of the heat. Squeeze the gelatine well and dissolve the sheets in the warm cream while stirring.
  4. Let this mixture cool down until it becomes jelly-like.
  5. Whisk the remaining whipping cream until stiff and Fold the cream through the cooled cream mixture.
  6. Spoon the panna cotta into the weckpots and smooth the top. Leave the panna cotta in the fridge to set for 1 hour.
  7. In a bowl, stir the maple syrup with the orange juice and 50 ml of water. Pour this mixture into a freezer box so that it has a layer of 1 cm and let it freeze for 45 minutes.
  8. Stir it occasionally with a fork.
  9. Peel the kiwis and cut them into cubes.
  10. Spoon the kiwi on the panna cotta and spoon the maple syrup granita on top.


Serve in nice glass preserving jars. This is really festive!