Kiwi-strawberry salad with almond mousse

Name: Kiwi-strawberry salad with almond mousse
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 medium sized kiwis (about 800 g); 250 g Strawberries; 2 TABLESPOONS Lemon juice; 3 TABLESPOONS + 75 g sugar; 2 Eggs (size M); 200 ml white grape juice; 4 TABLESPOONS Almond liqueur (e.g. Amaretto); 10 g Cornstarch; 7-10 Tbsp grated rind of 1/2 untreated lemon; 40 g ground almonds without skin; 25 flaked almonds; 1-2 TEASPOONS Icing sugar for sprinkling; 7-10 Tbsp Lemon balm; 7-10 Tbsp Grease

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

8 medium sized kiwis (about 800 g)
250 g Strawberries
2 TABLESPOONS Lemon juice
3 TABLESPOONS + 75 g sugar
2 Eggs (size M)
200 ml white grape juice
4 TABLESPOONS Almond liqueur (e.g. Amaretto)
10 g Cornstarch
7-10 Tbsp grated rind of 1/2 untreated lemon
40 g ground almonds without skin
25 flaked almonds
1-2 TEASPOONS Icing sugar for sprinkling
7-10 Tbsp Lemon balm
7-10 Tbsp Grease

Directions

1
Peel the kiwis and cut into slices. Wash the strawberries, drain well and clean. Halve or quarter the strawberries. Mix kiwis, strawberries, lemon juice and 3 tablespoons of sugar and let stand for about 10 minutes.
2
Place eggs, 75 g sugar, grape juice, almond liqueur, cornstarch and grated lemon peel in a tall narrow pot and mix. Then beat with the whisk of the hand mixer at medium heat until thick and frothy (rises in the pot and becomes thick).
3
Remove the cream from the heat and continue beating for another 2 minutes. Then fold the ground almonds into the cream. Divide the kiwi-strawberry salad into 4 greased, ovenproof moulds (approx. 15 cm Ø) and add the almond foam.
4
Sprinkle with almond flakes and gratinate under the preheated grill for 2-3 minutes. Dust with icing sugar and serve immediately decorated with lemon balm.