The taste
This dessert tastes delicious! The creamy lemon filling pairs amazingly with kiwi topping. Furthermore, the fresh kiwi slices on the sides give absolute fruit goodness to the dessert. The whole process is long as you need to chill at intervals but the overall active time is very low. Kiwi is a fruit that is packed with minerals and vitamins. It is rich in vitamins E, C, K and potassium, and folate. It helps in asthma, diabetes, digestion, weight loss, and vision improvement. You can read more about the benefits of kiwi here at style craze.
How to make it?
Biscuit crust
You can use any hard biscuit, oreo, or similar biscuit. I prefer high-fiber wheat biscuits as they provide a depth of flavor. This biscuit base is super simple. Just crush the biscuit and mix the butter. The easiest way to do this is to put the biscuit and butter in a food processor and crush it until you have a coarse mixture. Then press this mixture in a springform pan. (If you do not have a springform pan, you can still set this dessert as a flat-based glass dish. I used thick slices of kiwi to decorate the sides of the cake. The fresh fruit tastes great with the cake. You can also use semi-circles if you wish to use fewer kiwis.
Lemon Cream Filling
Lemon cream filling is the easiest thing to make. Just bloom the gelatin crystals by mixing it with warm water. You’ll need to keep mixing it for a few minutes at intervals to dissolve the gelatin powder completely. I prefer to keep bloomed gelatin in a hot water bath until I make my filling. First, mix all the ingredients of lemon filling: condensed milk, cream, milk, and lemon juice. Then, add the bloomed gelatin and mix immediately and thoroughly. Pour filling over the biscuit crust in the pan and set it in the fridge for at least 4 hours. You can also make it a day ahead.
Kiwi Sauce
Use soft and ripened kiwi for the sauce so you can mesh it easily. To make kiwi sauce, we need meshed kiwi, sugar, lemon juice, and cornflour slurry. Just mix all ingredients of the topping in a pan. Then, we need to heat it until the cornflour thickens and the sauce gets translucent. Now be careful here. Before you transfer kiwi topping over the lemon cream filling, your lemon cream layer has to be set. It usually takes 2 hours to set and chill in a refrigerator. So you’ll make your kiwi topping at least after 2 hours. Let the kiwi topping cool for 15 minutes on a cool, dry surface. Then, transfer the warm filling over the lemon cream filling. DO Not let the kiwi topping cool completely or it’ll set and make it difficult for you to transfer. Want more desserts? Try these!
Lemon Mousse CakeKiwi Drink Mango Delight
