“Zespri” Kiwi Fruit Custard Cups
I began to brainstorm about recipes I can use them in, & this opened an entirely new door to me. Even online, there is a lack of kiwi recipes & ideas; they are there…but simply not as widely spread as other fruit.
Besides, how much do we actually know about Kiwis?
Here are some beguiling photos of juicy Zespri kiwis being picked & harvested in New Zealand.
Kiwis contain twice the amount of Vitamin C than Orange juice, & more potassium than Bananas, as well as a great source of anti-oxidants & the healing "Chlorophyl" it contains is resistant to cancer as well as the reason to why the fruit is beautifully green.
Kiwis also contain a relatively good amount of magnesium that strengthens the heart, protects the blood cells & helps the body absorb energy after feeding!
I was especially impressed with how they use "gridles" to enhance both the flavor & fruitiness of the kiwis! Super awesome.
Kiwis are one of the most amazing fruits, the taste, texture…one of my favorite things to start my day with is a bowl of freshly sliced cold kiwis.
Provided with the ideas I had…I settled for something that kept that “Yum” feeling you have when you eat a delicious plate of cold, freshly sliced, & luscious kiwis. Therefore Custard cups were made! The kiwis were simply sliced into chunks & drizzled with an orange & vanilla bean infused custard & topped with a simple blueberry coulis & white chocolate disc.
So here it is, Nourish your inner holiday spirit with these amazingly fresh & custard cups filled with orange Custard, fresh “Zespri” Kiwis, Blueberry coulis & a white chocolate disc topped with dried berries & coconut flakes.
For the Custard:
-1 cup milk
-1/2 vanilla bean, scraped & seeded
-1/8 teaspoons salt
-1 tablespoon orange juice
-1 teaspoon orange zest
-1 ½ tablespoon cornstarch
-6 tablespoons sugar
-2 tablespoons butter
In a bowl, mix ¼ cup of the milk with the cornstarch and set aside. In a pan mix the rest of the milk, salt, vanilla bean & vanilla bean stem, orange juice & zest and allow the mix to reach a gentle simmer, remove from the heat & allow the flavors to intensify for around 20-30 minutes.
Remove the vanilla bean from the milk mixture & add the sugar. Stir to dissolve & bring to a boil, then pour onto the cornstarch mixture & whisk well, return the mix to the saucepan and whisk over low-medium heat until it thickens. Remove, strain through a mesh strainer & place in a bowl then cover the custard directly with plastic wrap and place in a fridge to cool before using.
*Coulis is usually made with sugar added to it, but here I really wanted the “Sugar kick” to be moderate, therefore I did not use any sugar in the blueberry coulis & went for the natural sugar within the fruit & the surrounding elements that are to be mixed with it.
-100g Blueberries, fresh or frozen
Simply pulse the blueberries in a processor until smooth as possible & sieve through a mesh strainer, store in the fridge until ready to use.
For the White Chocolate disc:
-1/4 cup white chocolate
-6 dried berries
-1 teaspoon coconut flakes
Line a small sheet pan with parchment paper, melt the white chocolate & using a spoon make 2 discs and flatten them with the back of the spoon, sprinkle with the berries and coconut and allow to set by placing in the fridge.
-3 Kiwis, sliced both vertically & horizontally
To assemble the cups, begin by spooning custard then kiwi, keep making the layers and finally top with a drizzle of blueberry coulis & white chocolate disc.
Serve, or keep in the fridge until ready to eat.
You'll just keep digging for more & more :)