| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts | 6 | Servings | |
INGREDIENTS
| 1 | c | Mashed ripe kiwi |
| (about 5 small) | ||
| 1 | Whole kiwi | |
| 2 | Eggs, separated | |
| 1 | pn | Salt |
| 2 | tb | Cornstarch |
| 5 | tb | Sugar |
| 1 | ts | Vanilla |
| 1 | c | Whole milk, very |
| Hot | ||
| 1/2 | c | Whipping cream, |
INSTRUCTIONS
(A creamy custard dessert enhanced by kiwifruit.) whipped Strain mashed kiwi 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. Makes 6. Source: Chef on the Run by Diane Clement. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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