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A delicious recipe that shows that a sweet sauce can also be gratineed.
Creation by René Staartjes, Rational, Almelo, the Netherlands.
Makes 20 portions
Allergens & dietary requirements
10 kiwi fruit
100 g egg yolk
200 g sugar
1 vanilla bean
300 g whipping cream, whipped
9 g gelatin leaves
Peel and slice the kiwi and arrange in a deep plate so that the slices overlap slightly.
Soak the gelatin in cold water for the sabayon.
Heat the pastis and dissolve the gelatin in it.
Beat the eggs with the egg yolks, sugar, and vanilla until light and fluffy.
Add the pastis with the gelatin.
Beat the ingredients until cold.
Combine with the whipped cream and then mix in the rest of the cream.
Dress the kiwi with the sabayon, dust with icing sugar, and gratinee under a salamander grill or by using a kitchen blowtorch.
As a basic ingredient in a dessert, e.g. with Champagne sorbet.
As a basic ingredient in a dessert, e.g. with coconut sorbet.
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