Kiwi Stacks with Mascarpone

Recipe adapted from i-weekly
Ingredients
2 gold kiwifruit
1/6 orange juice
1/2 tbsp grated orange zest
1/4 cup mascarpone cheese
1 tsp honey
 
Method
Peel and slice the kiwifruit into rounds. 
Sprinkle orange juice and zest over kiwifruit; set aside.
 
Stir mascarpone and honey together until blended; set aside.
 
Place kiwifruit into glass.
Spoon one tablespoon mascarpone over kiwifruit.
Repeat layering ending with kiwifruit.
 
Makes 1 glass
 
Will SHE make it again? 
YES. but without the mascarpone cheese

Gold Kiwi with Oolong Jelly and wolfberries

oolong jelly

Recipe  adapted from ieatishootipost
 
Ingredients
1 gold Kiwifruit
75mg Konnyaku powder
375ml Oolong Tea (I used pokka)
1/4 Cup wolfberries
1 Cup sugar
1/2 Cup water 
 
Method
Mix Konnyaku powder with Oolong Tea and bring to boil.
Pour into mould and set in the fridge.
Dissolve sugar in water and add wolfberries and bring to boil. Simmer for half an hour till wolfberries are soft and plump and chill in the fridge.
To serve, shave or crush ice, top with cubed Oolong Konnyaku and Kiwifruit. Add wolfberries and syrup to taste.
 
Serves 2
 
Will SHE make it again?
YES

Gold Kiwi Pudding with Sago

Recipe from ieatishootipost
 
Ingredients
3 Gold Kiwi
1/4 Cup Pearl Sago
200ml milk
100ml Evaporated milk
2 Tablespoon Custard Powder
2 Tablespoon sugar (adjust to taste)
Vanilla essence
 
Method
To make sago
Rinse sago and add to pot of boiling water.
Bring to boil then turn off heat and leave for 20 minutes.
Bring water to boil again and cook until sago is transparent.
Rinse in cold water and set in fridge.
 
To make custard
Add 25ml of milk to custard powder and sugar and dissolve.
Bring the rest of the milk and evaporated milk to boil.
Slowly whisk the custard powder mixture into the hot milk and bring to boil.
Add a few drops of vanilla essence to taste.
Chill in fridge.
 
To assemble
Cube the Kiwi.
Save some of the Kiwifruit for the topping and place the rest in a Ziploc bag.
Use your hands to crush the kiwifruit into a puree.
Tip: You can also use a blender if you wish, but the seeds will get cut and it will not taste as nice.
Add equal amounts of the chilled Custard into the Ziploc bag and mix.
You can now leave the bag of Custard in the fridge to chill.
When ready to serve, spoon the sago into a glass.
Cut the corner off the Ziploc bag and pipe the Kiwifruit Custard into the glass.
Top with cubed Kiwi
 
Serves 2.
 
Will SHE make it again?
SHE don’t think so.

Tropical Blend Green Tea Konnyaku Jelly with Golden Kiwi

 
Recipe
Ingredients
15g konnyaku jelly powder
200g sugar or according to taste
700ml tropical blend green tea
gold kiwi, cubed and slicd
 
Method
Mix well jelly powder with sugar.
Pour mixture into the tea.
Stir till dissolved and boil.
Pour the solution into jelly mould.
Top with cubed and sliced kiwi.
 
Will THEY make it again?
YES