Preparation time: less than 60 minutes
RECIPE PREPARATION Kiwi jam:
The fruit must be soft and well ripened. Wash, clean and cut into cubes. Put the sugar and lemon over and leave for half an hour. Put on the fire and stir so that it does not stick. If it hasn't bound enough, add more sugar. Put the hot jam in jars, put the lids on and put them back in the warm place until the next day.
Strawberry, kiwi and raspberry jam
Try this combination and you will surely be pleasantly surprised by the aromatic and sour taste of the jam.
Peel a squash, grate it and squeeze the juice.
Mix the fruit composition with the gelling sugar and the chopped mint leaves, then boil the mixture in a large pot.
Boil for 4 minutes. Don't forget to test during this time.
Pour the hot end result into jars prepared in advance and seal immediately.
Gelling test: Put a few drops of jam on a plate. If the drops no longer flow when they cool, then the jam is ready.
The desired consistency can be determined by several & # 8220 gelling tests & # 8221, made during the specified cooking time.
Do not use more than 2 kg of prepared fruit in a single boil.
When making jam from very sweet fruits, we recommend adding a little lemon juice.
Recipe for making a kiwi and spinach liqueur with vegetable milk
Ingredients you need
To make this wonderful green smoothie you only need 2 kiwis, 1 handful of spinach and 1 glass of your favorite vegetable milk.
Steps for preparing kiwi and spinach puree
First wash and peel the kiwis well, cut them into pieces and put them in the blender glass. Wash the spinach well, cut into small pieces and add them to the glass. Finally, add the vegetable milk and mix well.
It is better not to sweeten it, although if you want, it is better to opt for honey, stevia or brown sugar cane. You can also choose other equally natural options, such as, for example, panel molasses or sugar cane.
The benefits of this smoothie
There is no doubt that we are dealing with a milkshake extremely rich in vitamins, minerals and other essential nutrients.
kiwiFor example, it is noted that it is a fruit very rich in vitamin C that actively intervenes in the defense of our body against infectious diseases. also It is very rich in fiber, so it is an ideal natural food for improving our intestinal transit. On the other hand, we must mention the presence propeolytic acid, which helps fight high cholesterol and improves blood circulation.
spinach, on the other hand, are very rich in vitamin C, betacaroenos (provitamin A), B vitamins and E. It is a very antioxidant food, which is also notable for its rich folic acid, essential for our nervous system. It also provides potassium, calcium, phosphorus, magnesium, iron and coenzyme Q-10, very useful for fight fatigue.
Quince jam recipe with nuts
Ingredients for walnut quince jam:
- 2 kg gutui
- 1 kg of sugar
- A vanilla essence
- A large cup of chopped walnuts
- ½ lemon.
Quince jam with nuts
How to prepare quince jam with nuts:
Wash and clean the quinces well and cut them in half. Remove the seeds and cut each quince into small cubes. The water together with the sugar is boiled, and when the syrup starts to boil, the quinces are added. Boil the jam for 30 & # 8211 40 minutes, add the lemon juice and leave until the jam starts to thicken. When the quinces have a shiny appearance, remove from the heat and add the vanilla and chopped walnuts, stirring gently. The quince jam is put hot in the jars, after which the jars are stapled and turned upside down until the next day. Cover with a blanket and allow to cool slowly. Jars of quince jam are kept in the pantry in a cool, dark place.
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Lemon ice cream
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37 comments to Kiwi Ice Cream
it's super recipe and easy
a wonderful recipe and very simple and f good
I can't wait to go to the supermarket tomorrow with my mother to buy kiwi and I CAN make ice cream that leaves my mouth apaaaaa & # 8230 & # 8230 & # 8230 & # 8230 & # 8230 & # 8230. where I go is this ice cream flavor that when I see it I buy it and I really like the apple one & # 8230 & # 8230 & # 8230 & # 8230 & # 8230 & # 8230 & # 8230 & # 8230 & # 8230 & # 8230 & # 8230 & # 8230 & # 8230 & # 8230 & # 8230. Thank you for the third time for all the dessert recipes I follow every day (and I would like to ask you something: I DIDN'T FIND ANYWHERE ON YOUR BLOG & # 8211 which is much better and I don't look at others- HOW MAKE A CAPRICIOUS PIZZA - if that's the way it is written, I'm not sure - OR AT LEAST A NORMAL PIZZA & # 8230.
and I apologize for the inadvertent mistakes (I accidentally pressed another key)
thank you very much for the recipe, it looks good I think it is also very tasty, I have the ingredients in the house so tomorrow I will make it for sure
Trio Fresh cake with kiwi mandarin bananas and chocolate by Simona Callas
For me, bananas, mandarins and kiwis are cold season flavors. I always associate them with Christmas, snow and the winter holidays. Even though they can be found all year round today, I remained somewhat anchored in the memories of communist childhood, when bananas and citrus fruits were only found in winter - and then with great difficulty.
I wanted to create a cake in which to integrate these three fruits. Bananas, with their unmistakable scent, I put on the counter. The mandarins, sweet and sour and fresh, I integrated them into a delicate and refreshing mousse. I chose kiwis primarily for color contrast, but also for their sour taste. Their green looks great next to the mandarin orange. Overall, we got a fantastic cake, full of flavors, delicious, light and refreshing, which I warmly recommend to all those who love fine desserts. You can replace mandarins with oranges or clementines, but be careful to adjust the amount of sugar.
So, my cake consists of four layers: fluffy wet countertop with banana kiwi mousse, cream tangerine mousse. And, I think it's important to mention, I didn't use gelatin! The combination of mascarpone (which contains a lot of fat) with white chocolate (which contains cocoa butter) substitutes gelatin very well and naturally, in my mousse layers. So, for those who want to avoid gelatin in desserts, this cake is a worthwhile option.
Citrus and kiwi smoothie
Today I enjoyed a delicious citrus and kiwi smoothie and I fully provided myself with the necessary vitamins and especially vitamin C.
It is already known that citrus fruits are rich in compounds called flavonoids, with anticancer properties.
These citrus flavonoids also protect against heart disease.
Citrus fruits are recommended to be consumed, especially in the cold season, as they have a high content of vitamin C recommended in the prevention of colds and flu.
And I only read and heard about the kiwi well.
It is said to have a multitude of nutrients. It is very rich in lutein, a substance that fights the risk of cancer, heart disease and cataract prevention.
And besides all these properties, my smoothie is a real harmony of tastes and colors, which delights both the taste buds and the eyes.
And with this recipe I participate, again, in the campaign & # 8222My Favorite Smoothie with G21 Perfect Vitality Smoothie & # 8221 organized by www.Gourmandelle.com for the G21 blender.
blender G21 Perfect smoothie Vitality is a multifunctional blender which can mix, cut, chop and strain, making various fruit desserts, purees, cocktails, ice cream, sauces, etc.
More about this blender is presented by Ruxandra Micu from Gourmandelle, in a review on her blog, after testing it: Blender G21 Perfect Smoothie Vitality | Review.
I want to thank them so much Ruxandrei Micu de la Gourmandelle, for the invitation to this wonderful campaign, as well as to those from Authentic taste, for the generous basket of natural fruits!
How do we prepare the recipe for milk cream with oranges and kiwi?
Put the 4 eggs and the sugar in a bowl and mix for 3-5 minutes, until a foam is formed.
Add sour cream, milk and flour and mix until all ingredients are homogeneous.
We put the composition in a heat-resistant vessel.
We cut the fruits into rounds and place them over the composition.
We can put it in a large bowl like I did or in several small heat-resistant bowls.
We put the heat-resistant vessel in a tray, in which we pour 1 liter of water.
Baking fruit milk cream
Put 185 degrees Celsius in the preheated oven for 45 minutes.
It is a delicious dessert, easy to make, for children and not only!
The recipe and photos belong to Alexandra Chitas and participate with this recipe in the Great Winter Contest 2019: cook and win
Kiwi mousse and jelly cake - amazing, airy, creamy, delicious!
An exceptional cake that combines fluffy sponge cake, aerated mousse and refreshing fruits. It is neither difficult nor complicated to prepare, only that the preparation is a little more meticulous. But we assure you that the result is worth the effort!
For sponge cake:
-30 gr of corn starch
-2 teaspoons vanilla extract.
For the fruit layer:
-500 ml of cream for cream 33-35%
-350 gr of cream cheese
-2 teaspoons vanilla extract
-70 gr of kiwi-flavored jelly
METHOD OF PREPARATION:
2.Prepare the sponge cake. Separate the egg whites from the yolks, then beat the egg whites with a pinch of salt until you get a fluffy foam.
3. Gradually add the sugar and continue to mix until you get firm peaks.
4.Then add the vanilla extract and the yolks. Mix with the mixer until smooth.
5. Incorporate, in a few steps, the flour, then the starch, mixing with a spatula, with movements from bottom to top, until the composition becomes homogeneous.
6. Line the form (26 cm) with baking paper, transfer the dough and bake the sponge cake for 25-30 minutes, until the toothpick inserted in the center comes out dry.
7. Remove the sponge cake from the oven, let it cool for 10 minutes, then remove the form and let it cool completely on the grill.
8.Prepare the fruit layer. Wash the kiwis and peel them.
9. Soak the gelatin in water for 10 minutes.
10.Cut the kiwis into medium cubes, put them in a saucepan, add sugar and bring the mixture to a boil.
11.Take the pan off the heat and pass the composition with the blender vertically.
12. Add the gelatin and mix well until completely dissolved.
13. Allow the composition to cool to room temperature, then transfer it to a form (20 cm) lined with cling film and place in the freezer for 2 hours.
14.Cut the breadcrumbs into 2 worktops. Cut, with the help of a pastry ring, circles with a diameter of 24 cm.
15.Prepare the mousse. Pour the water over the gelatin and leave it for 10 minutes.
16. Beat the cream for soft-tipped cream.
17. In a separate bowl, beat the cream cheese with the powdered sugar until smooth, then add the vanilla extract and mix once more well.
18. Combine the 2 compositions.
19. Melt the swollen gelatin in a bain marie or in the microwave, add it to the cream and mix well.
20. Cover the base of the mold with foil or plastic wrap. Grease the walls of the mold with a little butter and line them with baking paper or acetate foil.
21.Assemble the cake. Place a countertop at the base of the form and place the kiwi slices on the sides.
22. Add 1/3 of the mousse and refrigerate for 10 minutes.
23. Then place the layer of fruit and cover it with half a mousse.
24. Follow the second countertop and the remaining mousse. Refrigerate for 2 hours.
25.Prepare the jelly. Pour boiling water over the jelly, stir and allow to cool to room temperature.
26. Take the cake out of the fridge, decorate it with kiwi slices and pour the jelly. Refrigerate the cake for another 4-6 hours.
Delicious orange jam with lemon and orange
Given the extraordinary usefulness of these two most common types of citrus (oranges contain sugars and essential oils, lemons are rich in carotene, phosphorus, calcium salts, vitamins B and PP and together contain a high content of vitamin C). This allows you to enjoy all the rich composition of the beneficial elements contained in the three types of fruit.
The manufacturing procedure is fully compatible with the previous recipe, with the only difference that it is desirable to insist on mixing the fruit with sugar for up to 24 hours, sometimes mixing with a wooden spoon.
If you want to prepare the traditional jam from these ingredients, you can use the jam recipe through a meat grinder, taking fruits, berries and sugar in the same proportions as for the raw dessert.