Strawberry-kiwi gratin with almond foam

Name: Strawberry-kiwi gratin with almond foam
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 6 ripe kiwis (about 600 g); 250 g Strawberries; 7-10 Tbsp Juice and grated. Peel of 1/2 untreated lemon; 6 TABLESPOONS Sugar; 2 Eggs; 100 ml light grape juice (alternatively apple juice); 4 TABLESPOONS Amaretto liqueur; 1 slightly heaped tablespoon of cornflour; 3-4 Tbsp crushed almonds; 7-10 Tbsp Grease for moulds; 2 TABLESPOONS flaked almonds; 7-10 Tbsp Icing sugar

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

6 ripe kiwis (about 600 g)
250 g Strawberries
7-10 Tbsp Juice and grated. Peel of 1/2 untreated lemon
6 TABLESPOONS Sugar
2 Eggs
100 ml light grape juice (alternatively apple juice)
4 TABLESPOONS Amaretto liqueur
1 slightly heaped tablespoon of cornflour
3-4 Tbsp crushed almonds
7-10 Tbsp Grease for moulds
2 TABLESPOONS flaked almonds
7-10 Tbsp Icing sugar

Directions

1
Peel the kiwis and cut into slices. Wash, clean and halve the strawberries. Mix both with lemon juice and 1 tbsp. sugar, let stand briefly
2
Place the eggs, 5 tablespoons of sugar, grape juice, liqueur, starch and lemon zest in a tall narrow pot. Beat at low heat with the whisks of the hand mixer until thick and frothy (rises up in the pot and becomes creamy). Remove from heat and continue beating for about 2 minutes. Fold in ground almonds
3
Put the fruits in 4 greased ramekins or on ovenproof plates and pour almond foam over them. Sprinkle with almond flakes. Gratinate under the preheated grill of the oven at the highest level for 2-3 minutes until golden brown. Dust with icing sugar and serve immediately