Ki­wifruit & co­conut par­fait

» SERVES 6 » PREP + COOK TIME 30 MIN­UTES (+ FREEZ­ING)

Good Health (Australia) - - Be Nourished -

3 medium green ki­wifruit (510g)

3 medium golden ki­wifruit (510g) 4 egg whites

¾ cup (165g) caster sugar, plus 1 tbsp ex­tra

300ml thick­ened cream

270ml can co­conut cream

½ cup (25g) flaked co­conut

1 Line a 10.5cm x 30cm ter­rine mould or loaf pan with two lay­ers of plas­tic wrap, ex­tend­ing it 5cm over the sides.

2 Peel the ki­wifruit and cut into rounds cross­ways.

3 Whisk the egg whites and sugar in a large heat­proof bowl over a large saucepan of sim­mer­ing wa­ter for 5 min­utes (if us­ing a elec­tric hand-held mixer) or 12 min­utes

(if us­ing a bal­loon whisk) or un­til the mix­ture has tripled in vol­ume and is glossy. Re­move from heat and set aside to cool slightly.

4 Whisk the cream in a large bowl un­til stiff peaks form. Place the whipped cream in a large clean bowl; fold in the co­conut cream fol­lowed by the meringue un­til just com­bined.

5 Spread some of the par­fait mix­ture to cover the base of the ter­rine mould; freeze for 15 min­utes. Ar­range one-third of the ki­wifruit over the base of the ter­rine. Pour over one-third of the par­fait mix­ture; re­peat with the re­main­ing par­fait and ki­wifruit, plac­ing the ki­wifruit not quite up to the edge of the ter­rine. Tap the pan on the bench to re­move any air bub­bles. Freeze for 6 hours.

6 In­vert the par­fait onto a board or plat­ter. Run a hot cloth over the base and side of the ter­rine. Lift the ter­rine away, then the plas­tic. Serve topped with the flaked co­conut.

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