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Kiwi pudding: recipe illustration
Desserts

Kiwi pudding

A fresh, lightly set dessert in which the tangy flesh of kiwi fruit meets a smooth cream. Served well chilled, it evokes New Zealand summer desserts.

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Ingredients

Ingredients

Optional extras

Nutrition facts

338 kcal per serving

Protein
3.9 g
Carbohydrates
24.5 g
of which sugars
22.9 g
Fat
23.6 g
of which saturated fat
16.1 g
Fiber
2.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Soak the gelatine in a bowl of cold water for 10 minutes.
  2. Peel the kiwis, then blend the flesh with the lime juice until you have a smooth purée.
  3. Heat 100 ml of cream with the sugar and vanilla until just simmering, without boiling.
  4. Squeeze out the gelatine and dissolve it in the hot cream, stirring.
  5. Add the kiwi purée, mix, then leave to cool slightly.
  6. Whip the remaining cream until firm and fold it gently into the mixture.
  7. Divide between 4 serving glasses and refrigerate for at least 3 hours.
  8. Decorate with kiwi slices and serve well chilled.

Variations and tips

Without gelatine. Replace the gelatine with 1 tablespoon of cornflour dissolved in a little kiwi juice, cooked for 1 minute while stirring.

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Original Ecomely recipe.