INGREDIENTS

for 4 people

400 g of kiwi + q.s.

75 g of granulated sugar

250 ml of fresh cream

100 ml of milk

1 vial of rum flavoring

12 g of isinglass

PREPARATION

Peel the kiwis, cut them into small pieces and put them in a saucepan.

Also add the sugar, the rum aroma and cook for about 10 minutes, mixing thoroughly.

Sift the kiwi mixture to eliminate the seeds.

Soak the isinglass by immersing it in cold water, soaking it for 5-10 minutes.

Heat the milk in a saucepan, bring it to a boil, turn off

Squeeze the gelatine well, transfer it to the milk to dissolve it completely then let the mixture cool.

Pour the kiwi pulp into the mixer, add the gelatin dissolved in the milk, blend the mixture at maximum speed.

Separately, whip the cream with an electric mixer, add it to the kiwi cream, stirring gently with a spatula with movements from top to bottom.

We moisten the Bavarian molds and pour the mixture into them

Let it rest for about 2 hours in the refrigerator.

Let’s take it out of the refrigerator a few minutes before serving it on the table, heat the molds by immersing them in hot water, turn out the Bavarian cream by turning it over onto saucers and decorating it with a few slices of kiwi.