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This has the consistency of a loose custard, is sweet, creamy, and tangy and tastes like a cross between kiwi and lemon. You could serve it as a cold dessert soup topped with berries, drizzle it over waffles, use it in place of custard in a trifle, or serve it as a dip for fresh fruit. You have to use gold kiwi and not green kiwi, because green kiwi contains actinidin, an enzyme that breaks down proteins in dairy and gelatin.
1. Cut the kiwi in half and scoop out the flesh with a spoon. Puree the flesh in a food processor or blender until it is smooth. Strain the kiwi seeds out of the puree using a fine mesh strainer. Set the puree aside.
2. Pour the cold water into a medium-size bowl that is wide and shallow. Sprinkle the gelatin over the surface of the water, but do not stir.
3. Place the cream and sugar into a saucepan over medium heat. Cook, stirring frequently with a wooden spoon. When the cream and sugar are well combined and the mixture nears boiling, remove it from the heat and stir in the vanilla extract. Slowly pour the cream mixture over the gelatin mixture, stirring the two together while pouring in the cream mixture. Stir until the cream mixture and the gelatin mixture are well combined. Then slowly whisk in the kiwi puree. Cover the top of the bowl and place it in the refrigerator to set up for a minimum of 4 hours or overnight. After refrigerating, serve as desired.
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