Gratineed kiwi
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
- Egg
- Cow's milk
- Lactose
Ingredients
- 10 kiwi fruit
- 5 eggs
- 100 g egg yolk
- 200 g sugar
- 1 vanilla bean
- 300 g whipping cream, whipped
- 9 g gelatin leaves
Preparation method
- 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.
Serving suggestions
- As a basic ingredient in a dessert, e.g. with Champagne sorbet.
- As a basic ingredient in a dessert, e.g. with coconut sorbet.
