Kiwibavarois

Ingredients for Kiwibavarois

Instructions for Kiwibavarois

To prepare the Kiwibavarois recipe, please follow these instructions:

Peel kiwi fruit and mash the flesh. Stir in 2 tablespoons sugar and cook a few minutes otherwise will bavroisen not congeal. Put husblasen in cold water. Beat the egg yolks with the rest of the sugar. Bring the cream into the egg mixture while stirring. Pour back into the Pan and bring to a near boil, do not boil. Remove it from the heat. Cloud husblasen free of water and got it in the koghede cream mixture while stirring. The melt immediately. Let the cream cool and came the cold kiwi blend in. Whip the cream into foam. Turn it in the half move cream. Com immediately mixture into a mold and let it congeal in the refrigerator, it takes a few hours. Deep form in koghedt water and invert the dessert out on the dish. Sprinkle with grated lime and yarns with kiwifrugt both.

Tips:
In desserts that use raw egg yolks, it is recommended to use salmonella-free frozen æggeblomer or whole eggs. They negotiated by supermarkets and is found both in the shop and on frost. They are used as fresh eggs and egg yolks, see also on the packaging.