Yield: 6 Servings
|1 cup||Mashed ripe kiwi|
|(about 5 small)|
|1 cup||Whole milk, very|
|½ cup||Whipping cream,|
(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.
Cook over boiling water until custard thickens, about 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.
Source: Chef on the Run by Diane Clement.