Kiwi has a soft juicy pulp, fresh taste that combines pineapple, banana, melon and strawberry. It is ideal for making mousses, ice cream, sorbet, and as a filling for muffins and cakes.
It is necessary
-
- For kiwi muffins:
- 2-3 kiwi;
- 2 cups sugar;
- 1 cup flour;
- 1/3 teaspoon baking soda
- 1/3 teaspoon baking powder
- 1 teaspoon vanilla sugar
- 1/3 cup butter
- 1/3 cup of kefir;
- 2 eggs.
- For kiwi sorbet:
- 4 kiwi;
- 1/2 tbsp. l. lemon juice;
- 200 ml cream (35%);
- 75 g sugar;
- 100 ml of water.
Instructions
Step 1
Kiwi Muffins Wash and peel the kiwi and cut into thin slices, about 5 millimeters. Pour one glass of sugar into a small non-enamel saucepan, add a quarter glass of water, stir until dissolved. Put on fire and cook until thickened, about ten minutes. The mixture should be golden brown and caramel-like in thickness.
Step 2
Lubricate the muffin tins with vegetable oil, pour two tablespoons of caramel mass into each. Place them in a cool place and wait for the caramel to harden. Place kiwi slices in each mold on the hardened mass.
Step 3
Sift flour, mix with baking soda, baking powder and vanilla sugar. Beat eggs with one glass of sugar using a mixer or whisk. Beat with a mixer at low speed until foam appears, then gradually add sugar.
Step 4
Melt a third of a glass of butter, cool and add to the beaten eggs, then add flour, mix thoroughly, pour in kefir and stir again until smooth.
Step 5
Spoon the dough into the tins, heat the oven to 180 degrees and bake the muffins for twenty minutes. Place the finished muffins, bottom up, on the paper and cool.
Step 6
Sorbet with kiwi Mix water and sugar, put on fire and simmer for five minutes, cool syrup. Peel the kiwi, chop and grind with a blender, then add the syrup and lemon juice. Place in the freezer for three to four hours, remove and stir every hour.
Step 7
Add cream to the frozen mass, beat with a blender or a whisk, put it back in the freezer for half an hour. Divide the sorbet into bowls and serve. For adults, a little strong alcohol can be poured into the bottom of the bowl. Garnish each serving with mint leaves and a slice of kiwi.
