Kiwi Souffle

Ingredients

5 eggs (separate yolks from whites),

480 grams sugar,

1 litre milk,

20 gms gelatine,

2 fresh kiwi or kiwi crush,

1 kilogram whipped cream

Preparation

Mix egg yolk, 300 gms sugar and milk together. Cook in a double boiler till it reaches the consistency of custard.

Beat the egg white together with the rest of the sugar till it turns stiff. Soak gelatine in 50 ml water and cook in a double boiler for 10 minutes on low flame.

Chop the kiwi into fine pieces. Mix custard, stiff egg-whites, cream, chopped kiwi or kiwi crush and set into individual moulds. Allow it to set in the refrigerator for one hour. Garnish with a sesame basket filled with dark chocolate and slices of kiwi.