Marinated kiwi with wine cream


Portioning is best done from a large bowl using a spoon that has been dipped in hot water.



  1. Marinate the kiwi quarters with rum and powder sugar for 30 minutes.
  2. Using an egg whisk or mixer, whip the egg yolks, sugar and white wine over a hot water bath.
  3. Squeeze out the gelatin leaves, dissolve in 4 tablespoons of hot water and stir into the whipped mass.
  4. Cool in a bowl full of ice and whip.
  5. Once whipped, mix in the cream and portion.


  • 6 ripe kiwis
  • 60 ml white rum
  • 2 tablespoons powdered sugar
  • 6 egg yolks
  • 150 g sugar
  • 1/4 L white wine
  • 1/4 L whipped cream
  • 4 leaves gelatin, soaked in cold water