Kiwifruit & coconut parfait
» SERVES 6 » PREP + COOK TIME 30 MINUTES (+ FREEZING)
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.