INGREDIENTS
Shaved Zespri Kiwifruit Ice:
6 Zespri™ SunGold Kiwifruit, peeled, diced
1/2 cup Sugar
1/4 cup Water
1/3 cup Lime juice
Crust:
1 1/2 cups Graham cracker crumbs
3/4 cup Hazelnuts, toasted, skin removed, ground
6 tbsp Brown sugar, packed
1/4 tsp Salt
1/8 tsp Ginger, ground
1 1/2 teaspoons Lime zest
6 tbsp Butter, melted
Cheese Filling:
5 Zespri™ SunGold Kiwifruit, peeled, cut into 1/4-inch slices
8 ounces Cream cheese, softened
4 ounces (1/2 cup) Goat cheese, soft
1/2 cup Sugar
1 1/2 teaspoons Lime zest
1 tsp Vanilla
1/8 tsp Salt
1/2 cup Heavy whipping cream
8 ounces (1 cup) Crème fraiche
METHOD
- Recipe courtesy of Chef Pichet
Shaved Zespri Kiwifruit Ice:
- Place sugar and water in small saucepan over medium heat until sugar has dissolved.
- Pour sugar mixture in blender.
- Add Zespri kiwifruit and lime juice. Blend 30 seconds until smooth.
- Pour into 8 x 8 x 2-inch mental pan and freeze until firm. Zespri Kiwifruit ice can be made in advance. One hour before serving scrape ice with fork and refreeze until ready to serve.
- Preheat oven 325°F. Mix all ingredients together in large bowl.
- Press graham cracker mixture into bottom and sides of six 4-inch or one 9-inch spring form pan.
- Bake for 10 to 12 minutes. Cool completely.
- Beat cream cheese, goat cheese, sugar, lime zest, vanilla and salt in large mixer bowl until smooth.
- Beat whipping cream until soft peaks form. Fold into mixture.
- Fill each tart pan with 1/2 cup mixture.
- Refrigerate for 40 minutes or until filling has set.
- Arrange Zespri kiwifruit in circles on top of filling, overlapping slightly.
