Kiwifruit mousse!!

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Dessert

4 servings

Very Easy

35 min

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Ingredients

For Curd:

• 1/2 cup Kiwifruit puree (from about 3 to 4 Kiwifruit - gold or green)
• 1/3 cup sugar
• 2 egg yolks
• 2 whole eggs
• 6 tablespoons . butter - cut into small chunks

For Mousse:

• 2 large  egg whites
• 1/2 cup heavy whipping cream

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Preparation

• For Curd:
  For the Kiwifruit puree: Peel the kiwifruit and place in a food processor or a blender. Blend until the fruit is pureed. Pass the puree through a fine meshed sieve to remove the fibrous core and seeds. You should have about 1/2 cup of puree. Fill a medium saucepan with about 3 inches of water and bring to a simmer over medium high heat. If water boils, reduce the heat until it is simmering. In a medium metal bowl, combine the puree, sugar, egg yolks and eggs. Whisk to combine. Set the bowl over the simmering water in the saucepan and whisk for approximately 15 minutes or until the mixture is thick and coats the back of a spoon (see photo). Remove bowl from saucepan and whisk in the butter. Refrigerate curd until it is cold or up to 3 days.
• For Mousse:
  In a clean, dry bowl with dry beaters, whip the egg whites into a stiff foam. Depending upon the size of your eggs you should have about 1 cup of beaten egg whites. Set aside. In another clean bowl, whip the cream until stiff peaks form. In a medium bowl, measure out 1 cup of the kiwi curd. With a spatula, fold in 3/4 cup of the whipped egg whites and 3/4 cup of the whipped cream until fully incorporated. Divide among 4 small bowls, cover and refrigerate until cold. Save the remaining whipped cream to garnish the mousse.

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