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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


  • 10 kiwi fruit
  • eggs
  • 100 egg yolk
  • 200 sugar
  • vanilla bean
  • 300 whipping cream, whipped
  • 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.