Kiwifruit cream is an egg-based custard pudding. It goes together quickly, but plan ahead to chill to set.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 1 cup mashed ripe kiwi (about 5 small)
- 1 whole kiwi
- 2 eggs, separated
- 1 pinch salt
- 2 Tablespoons cornstarch
- 5 Tablespoons sugar
- 1 teaspoon vanilla
- 1 cup whole milk, very hot
- 1/2 cup whipping cream, whipped
Preparation:
Strain mashed kiwifruit to remove excess juices. In double boiler, whisk egg yolks with wire whisk until creamy and yellow. Add salt, cornstarch, half the sugar, vanilla, and hot milk. Beat well.Cook over boiling water until custard thickens, about 8 minutes. Cool.
Beat egg whites until stiff, then gradually add the rest of the sugar. Fold in the cooled custard, mashed kiwi, and whipped cream.
Pour into wine goblets and chill. Top each with a slice of kiwi.
Yield: 6 servings
Recipe Source: Chef on the Run by Diane Clement (Raincoast Books)
Reprinted with permission.
