Step 1

Begin by peeling and slicing your kiwi. You’ll want 2 very pretty slices, so be gentle and slice smartly.

Step 2

Place one slice each in the bottom of 2 cereal bowls.

Step 3

To make the panna cotta, place everything but the agar-agar and water in a sauce pan over medium heat. Whisk continuously (but gently) for 5 minutes.

Step 4

Mix the water and agar-agar together, making sure the agar-agar is completely dissolved.

Step 5

Whisk the agar-agar-and-water mixture into the milk mixture and turn up the heat to medium-high.

Step 6

Whisk continually for 2-3 more minutes.

Step 7

Turn off the heat and allow to sit for approximately 2 minutes, but don’t wait longer than This is a big deal.

Step 8

Immediately pour into your bowls on top of the kiwi slices.

Step 9

Place in the refrigerator for approximately 4 hours or until set.

Step 10

When you’re almost ready to serve, slice and core your strawberries.

Step 11

Place strawberry slices and sugar in a small sauce pan over medium heat.

Step 12

Stir periodically for approximately 10 minutes (it’s ok to smash the strawberries a little here to make a little more juicy-juice happen).

Step 13

Remove strawberry sauce from heat and allow to cool until you can safely handle it.

Step 14

Use a colander or sieve to drain sauce into a bowl, removing strawberry pulp and seeds. I also used a cheesecloth tucked into my colander to get as much sauce without goo as possible.

Step 15

place a couple spoons of the sauce on a plate, then, gently turn-out the panna cotta on top of the sauce, upside-down with the kiwi facing up.

Step 16

Place a chocolate-covered cofee bean on top of the kiwi in the center.

Step 17

GAH! Its looking at you! Hurry! Eat it!