Kiwi Mousse


8 ounces kiwi fruit
8 ounces gelatin melted in 5 tbsp. water
1 (8 inch) sponge cake
1 cup strong tea


Briefly puree 8 ounces kiwi fruit and pour into bowl. Whip cream into soft peaks. Whisk egg whites until stiff. Sprinkle egg whites with sugar towards end and continue whisking to incorporate sugar. Stir melted gelatin into puree. Fold in whipped cream and then egg whites. Pour half of mouse into a round 8 x 3 inch mold. Refrigerate 15 minutes. Pour tea over cake and let stand until tea is absorbed. Carefully place cake in mold i




Katie's picture

This recipe is terrible!! First, 8 oz is way to much gelatin for this amount of mousse. By comparison, my raspberry mouse mixture use 3 cups of cream and .5 ounces of gelatin. Second, the amount of sugar required is not listed.

Last and most important, it turns out kiwi has an enzyme that reacts badly with dairy proteins (like fresh pineapple). Once the puree and the cream were mixed, the mousse gradually became very, very bitter. I have trouble believing anyone has ever made this recipe and enjoyed it.


1.0 servings


Monday, November 30, 2009 - 2:18pm



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