Ingredients:
• 3 – large firm ripe kiwis
•
Method:
- Slice kiwis into halves, horizontally.
- Scoop out inner pulp, carefully leaving 1 mm margin to keep skin firm.
- Save pulp, refrigerate hollows arranged on a tray.
- Mash pulp well with fork and refrigerate.
- Beat chilled topping as per instructions on packet, using sugar as required.
- Beat till it form soft peaks and does not run.
- Fold in mashed kiwi pulp, and any juice which may have drained into hollows.
- Chill in freezer till it stiffens a bit more.
- 10 mins before serving:
- Put dollops of topping into kiwi hollows.
- Top with a canned cherry and mint leaf.
- Refrigerate and serve.
Recipe courtesy of Saroj Kering