What you'll need:
- 2 Enzed Exotics Kiwano
-
4 scoops vanilla ice cream
-
100gm sponge cake
-
4 Tbsp of orange liquer
-
3 egg whites
-
100gm caster sugar
KIWANO ALASKA
There’s showstopping desserts – and then there’s the amazing Kiwano Alaska, created by New Zealand culinary legend Jan Bilton for the New Zealand Herald’s Bite magazine. Delicious, and surprisingly simple to prepare.
What to do:
- Prepare the scoops of ice cream and freeze until rock solid.
- Halve the kiwanos crosswise. Scoop out the flesh into a bowl. Use a small sharp knife to cut any membrane attached to the shell.
- Cut the sponge into 3 cm squares. Place in the bases of the halved kiwanos. Sprinkle with the liqueur.
- Beat the egg whites, until fluffy. Gradually add the sugar, beating until it is dissolved and stiff peaks form.
- Preheat the grill to medium-high.
- Place a scoop of the frozen ice cream in the centre of each kiwano on the sponge. Spoon some of the kiwano pulp around the ice cream. Pipe or smother the top with meringue. Grill for 2-3 minutes until the meringue is coloured. Serve immediately.
Thank you to Bite Magazine for allowing us to share this recipe.
