Frozen Kiwi Mousse
6 Serving size: 6 oz.
David Katz, Consulting Chef
- 10 oz. The Perfect Purée Kiwi Puree, strained
- 3 egg whites
- 1 tsp. pectin powder
- 4 oz. granulated sugar
- 12 oz. whipping cream
- Combine egg whites, pectin powder, and granulated sugar in a mixing bowl. Bring to a safe temperature (140° F.) over simmering water, stirring constantly.
- Transfer mixture to mixer and whip on medium-high speed to stiff peaks. Lower speed to medium and continue whipping until the mixture reaches room temperature. Set meringue aside.
- Whip the heavy cream to stiff peaks. Fold the strained Kiwi purée into the whipped cream. Fold into the meringue and immediately pour into molds, cups, or spread between cake layers as desired.