| • | Remove additional juices from mashed kiwi by straining.
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| • | Beat egg yolks in a double boiler until creamy and yellow.
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| • | Add cornstarch, one-half the sugar, salt, milk and vanilla.
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| • | Beat again well.
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| • | Simmer the mixture for about 8 minutes all over boiling water.
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| • | Cool it when thick.
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| • | Beat egg whites until it changes stiff.
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| • | Slowly add remain of the sugar.
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| • | Mix the mashed kiwi, cooled custard and whipped cream.
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| • | Pour the preparation into wine goblets.
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| • | Chill it and top with kiwi slices.
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| • | Kiwifruit cream is ready.
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