Ingredients:

• 3 – large firm ripe kiwis
•

Method:

1. Slice kiwis into halves, horizontally.
2. Scoop out inner pulp, carefully leaving 1 mm margin to keep skin firm.
3. Save pulp, refrigerate hollows arranged on a tray.
4. Mash pulp well with fork and refrigerate.
5. Beat chilled topping as per instructions on packet, using sugar as required.
6. Beat till it form soft peaks and does not run.
7. Fold in mashed kiwi pulp, and any juice which may have drained into hollows.
8. Chill in freezer till it stiffens a bit more.
9. 10 mins before serving:
10. Put dollops of topping into kiwi hollows.
11. Top with a canned cherry and mint leaf.
12. Refrigerate and serve.

Recipe courtesy of Saroj Kering