INGREDIENTS
- 4 Zespri Green kiwifruit, peeled and cubed
- 200g ricotta
- 50g icing sugar
For the caramel:
- 50g butter
- 50g sugar
- 50ml cream
METHOD
- Mix the ricotta with the icing sugar until well combined.
- Divide the ricotta and the kiwifruit in layers between four glass dishes.
- Place the glass dishes in the fridge.
- Melt the butter in a pan and add the sugar. Bring to a boil and allow to bubble for 3-4 min.
- Pour in the cream, stir briefly and remove from the heat.
- Divide the caramel evenly across the dishes and serve immediately.
