It's the end of autumn and kiwis are in season. I can't help but buy the whole set of kiwi traffic lights, from the most common green ones, to the prettiest red ones. The green ones were unfortunately still very tart and never made it to this dish. Red and golden kiwis it is.
Difficulty: Medium
Time: 1 hour*
Serves: 2
* Additional 6-8 hrs if you want to use dehydrated kiwi as garnish.
Ingredients
Golden Kiwi Gelato
- 3/4 cup castor sugar
- 1 tbsp cornstarch
- 1 cup whole milk
- 2 1/4 cup diced golden kiwi
Dehydrated Red Kiwi
- 1 red kiwi thinly sliced
Fresh Red Kiwi
- 3 red kiwi diced
Wattleseed Crumb
- 2 Arnold's Granita biscuits crushed
- 1/4 tsp wattleseed
Method
1. If you want to garnish with the dehydrated kiwi, start this the day prior. Place the kiwi in a dehydrator at 50 degrees for 6-8 hours until it achieved the desired effect.
2. Make the gelato by placing 1/4 cup of the milk with the diced golden kiwi in a blender. Blend until smooth.
3. In a small saucepan, add the corn starch to the remaining milk, mix well until there is no lump. Add cream and sugar to the pot, cook it on the stove on medium heat whilst continuously mixing it until it thickens and begins to bubble. Set it aside and let it cool before adding the blended kiwi to it. Mix well.
4. Churn it in an ice cream machine until it's ready.
5. To plate, place some crushed biscuit at the bottom of the plate, followed by a sprinkle of wattleseed over the crushed biscuit. Top with fresh diced red kiwi, and the kiwi gelato. Garnish with dehydrated red kiwi.