Lime Cream With Kiwi
Ingrediënten
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
Instructies
- 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 / Tips / Wine Advice:
Don’t use kiwis that are too ripe, otherwise the typical sour taste of kiwi will be lost.
