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KIWIFRUIT CUSTARD
CLOUDS
- Recipe courtesy of Chefs Jan Bilton & Julie Biuso for ZESPRI International
Ltd. |
A new take on
New Zealand's traditional Pavlova
 INGREDIENTS:
4 egg whites
1 tsp vanilla
1/4 tsp cream of tartar
1 cup (250ml) powdered sugar
2 cups (500ml) low fat milk
3 tbsp cornstarch
1/2 cup (125ml) powdered sugar
1/2 tbsp grated orange peel
4 egg yolks, beaten
4 ZESPRI® Kiwifruit, peeled and sliced
2 tbsp orange marmalade
fresh orange peel for garnish (optional)
METHOD:
- Beat
egg whites until foamy; add vanilla and cream of
tartar. Beat in powdered sugar, 1 tbsp at a time.
Beat until mixture stands in stiff glossy, peaks. Do
not
overbeat.
- Spoon
meringue onto a baking sheet lined with parchment paper
to make 8 mounds. Spread each mound into
a 4-inch
round nest with the back of a tbsp. Bake at
200ºF
(93ºC) for 4½ minutes, or until meringues
are crisp but not brown. Set aside and cool completely.
- Combine
milk, sugar, cornstarch and orange peel in a saucepan
and bring the mixture to a boil over
medium high
heat, stirring constantly. Briskly stir a small
amount of the hot mixture into the beaten egg yolks;
then,
stir the egg yolk mixture into hot milk mixture.
Continue to
cook the custard over medium high heat until it
thickens. Set aside and cool completely, stirring periodically.
- Toss
kiwifruit with the orange marmalade to coat, and set
aside.
- To
assemble, place a meringue shell onto a dessert plate
and spoon custard onto its center. Top
dessert with 3 or
4 kiwifruit slices and garnish with fresh orange
peel, if desired.
Prep time: 20 minutes
Baking time: 20 minutes
Chilling time: 1 hour
Makes: 8 servings
Nutritional Analysis per Serving: 210 Calories (13% Calories from Fat), 6g Protein, 42g Carbohydrate, 1g Fiber, 3g Fat, 1g Sat. Fat, 0g Trans Fat, 110mg Cholesterol, 70mg Sodium
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