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Lime Cream With Kiwi

Deel op Facebook Print Recipe

Ingredients

Ingredients for 6–8 Servings

  • ¼ cup 60 g Granulated sugar to caramelize
  • ¼ cup 6 cl Lime juice
  • 2 Sheets gelatin
  • 7 tbsp 100 ml Yogurt for the cream
  • 2 –3 Egg whites
  • About 1 tbsp granulated sugar for the egg whites
  • 2 –3 tbsp whipped cream
  • 8 –10 Medium sized kiwis
  • 2 tbsp Simple syrup see p. 40
  • 1 tbsp Bacardi rum
  • ½ cup 125 ml Yogurt to garnish
  • 1 –2 Sprigs of mint to garnish
  • Butter for the molds
  • Confectioner’s sugar for dusting

Instructions

  • Cook the sugar with ⅓ of the lime juice to a light brown caramel.
  • Deglaze with the rest of the lime juice.
  • Add cold water to the gelatin, remove excess, and dissolve in the caramel.
  • Stir in the yogurt and sieve the mixture.
  • Stir over ice until cold.
  • Beat the egg whites to firm peaks with sugar and fold into the cooled mixture.
  • Finally, fold in the softly whipped cream.
  • Fill lightly buttered molds with the lime cream and chill for 1–2 hours.
  • Cut the peeled kiwis into thin slices—set one aside to garnish— and marinate for about 1 hour in simple syrup and Bacardi.
  • Sieve the set aside kiwi with the seeds and mix with yogurt.
  • Set the cream forms briefly in hot water and place the creams in the middle of plates.
  • Place the drained kiwi slices around them and spoon some kiwi yogurt over the lime cream.
  • Garnish with mint and dust lightly with confectioner’s sugar.

Notes & Wine Advice

Don’t use kiwis that are too ripe, otherwise the typical sour taste of kiwi will be lost.
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Course; Dessert / Fruit
Cuisine; Austria / European