Kiwi Parfait
The kiwi, an exotic fruit rich in Vitamin C, has evolved from New Zealand fields into a globally beloved dessert ingredient. This kiwi parfait is a meeting of modern gastronomy and classic French parfait. The distinctive, slightly tart flavor perfectly balances the sweetness of the cream. The key lies in the proportions: the kiwi purée should not be too thin, otherwise the parfait will become watery. Tip: if the fruit is very juicy, you can drain the purée a little beforehand. This dessert is the perfect choice for tropical-themed summer parties or just as a refreshing afternoon treat in the heat.
Ingredients for this recipe
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Preparation Steps
1
Peel the kiwis using a spoon or a vegetable peeler, then cut them into small pieces. TIP: The easiest way is to cut off both ends, then use a spoon to go around the inside of the skin and pop out the fruit.
2
Place the kiwi pieces in a blender and purée until smooth. If there are too many seeds, you can strain it to make the final result smoother.
3
Whip the well-chilled heavy cream until stiff peaks form. Tip: Chill the bowl and whisk attachments for easier and more stable whipped cream.
4
In a bowl, combine the sweetened condensed milk, sugar, vanilla extract, and kiwi purée. Mix until smooth and homogenous.
5
Gently fold the whipped cream into the kiwi mixture, being careful not to deflate the cream. This will make the parfait light and airy.
6
Pour the mixture into molds or a larger container. Smooth the top, cover with plastic wrap, and place in the freezer for at least 6 hours or overnight.
7
Remove from the freezer 5-10 minutes before serving. Garnish with fresh kiwi slices (without the peel and leaves), and optionally add a dollop of whipped cream.
