Kiwi Chiffon Pudding
Yield: 4 to 6 servings
- 5 to 6 kiwi, peeled
- 1 1/4 cups sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 tablespoons lime juice
- 3 eggs, separated
- 1 teaspoon grated lime zest
Place 3 of the kiwis in a blender or food processor fitted with the metal blade and puree the fruit. Add enough water to make 1 cup of liquid.
In a saucepan, combine the sugar, cornstarch, puree, lime juice and salt and bring to a boil over medium heat. When the mixture boils, turn off the heat but leave the pan on the stove.
In a small bowl, beat the egg yolks. Add 1/4 of the puree to the yolks, stir, and then add this mixture to the puree. Stirring constantly, cook over medium heat until the mixture has thickened. Stir in the lime zest, and set aside to cool for 20 minutes.
In a medium-sized bowl, beat the egg whites until stiff, then fold them into the kiwi puree until just blended.
Pour into individual serving dishes and slice the remaining kiwi over the top for garnish. Serve at room temperature or chilled.
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