Hello friends, we are working with the Zespri Sungold kiwi today!
I recently came back from a vacation in San Francisco for a wedding out in wine country just north of the city and boy is there great food to be had in the bay area.
One of the things I commit to do whenever I travel to any location is walk to most of my destinations. This allows me to explore the neighbourhoods and really get to know the city outside of what all of the tourist top 10 lists say (though they are always fun to reference). Usually I clock in around 15+ kilometres away (9.3 miles for Americans) and that means my legs are usually quite sore by the time I get home.
One of the best remedies for that is a hot shower, good food and potassium. Usually I’d reach for a banana but I recently discovered that a kiwi contains as much potassium as a medium banana! Not only that but it also contains Vitamin C, E and lots of fibre (soluble and insoluble!). Luckily right now they are in season and you can easily find kiwis, specifically Zespri Sungold kiwis in a local supermarket near you. To find out more about the Zespri line of products, head to Zespri’s homepage to learn more.
My personal favourite between the regular green kiwi and the gold ones is the sweeter and less tart gold variety. It has a much more pleasant aroma in my opinion and is absolutely delicious because I find it has the perfect hint of tartness. It is the perfect fruit to just cut open and scoop with no washing needed!
Now working with the Zespri sungold kiwi is an interesting challenge as cooking with it almost kills the flavour and leaving it as is is too dull. To best demonstrate the natural flavours of the kiwi while displaying it in a unique way, the mille-feuille dessert came into mind with a slight variation.
Typically, a mille-feuille is made with pastry cream and is topped with fresh berries. To compliment the fresh sweetness of the gold kiwi, a lemon curd was used instead with pieces of the green kiwi for colour.
I love how this dessert is so elegant and quite simple. You can easily modify the recipe by cutting the pieces of puff pastry into long strips and making a more traditional shape for a mille-feuille.
I hope you try this recipe!
Until we dine again,
– The Piquey Eater
- Package of frozen puff pastry thawed at room temperature for 2 hours
- 113g of unsalted butter room temperature
- 3 medium sized lemons
- 4 extra large eggs
- 1 cup of sugar
- Dash of salt
- 1 ½ cup of whipping cream
- 4 tablespoon of icing sugar
- 3 Zespri golden Kiwi
- 2 Zespri green Kiwi
- Lemon Curd
- Grate the rind of three lemons and add to the 1 cup of sugar in a food processor and blend for 1.5 to 2 minutes on high.
- Add butter into the lemon sugar mixture and continue to blend for another 2 minutes until light and creamy.
- While continuing to blend add one egg in at a time allowing each egg to blend for at least 30 seconds before adding the next.
- Juice the 3 lemons and then add the juice to the mixture in the food processor and continue to blend for another minute until well mixed. The sides may need to be scrapped down to mix more evenly.
- Place the mixture into a pot and heat under medium high heat while whisking constantly until the mixture just begins to boil (~205°F) turn off heat and remove from stove immediately.
- Pour the contents into a steel mixing bowl and chill in some ice water until cool enough to place into the fridge. Stirring the mixture while in the ice bath will speed up the process.
- Refrigerate lemon curd for at least 3 hours before using.
- Whip the whipping cream with 2 tablespoons of icing sugar and set aside in the refrigerator.
- After the lemon curd has been fully cooled down fold the lemon curd in with the whipped cream.
- Preheat oven to 400°F
- Unroll the puff pastry and ensure that the sheet are no more than ¼ “ thick, roll with a rolling pin if necessary.
- Cut out 8 5-6” disks and place onto a parchment lined baking sheet and place into the oven for 12-16 minutes or until the surface is lightly browned.
- Remove from the oven and allow to cool on a rack for an hour before assembling.
- Peel the Kiwi’s and slice some choice middle slices ⅛” thick for decoration (about 12 slices) and then medium dices for the rest.
- Prepare a piping bag with the lemon curd and a piping tip of your choice.
- Place a small dab of curd in the center on the serving plate and place a disk of the puff pastry on top.
- Pipe a generous quantity of lemon curd on top of this layer and then spread some of the diced kiwi on top.
- Place another small piping of curd on top of the kiwi and then place another disk of puff pastry on top. Dust the top of this with icing sugar and place a slice of the kiwi on top and some slices of Kiwi on the side as garnish.
- Repeat steps 7-9 for the remaining cakes and serve.