Submitted by Joshua Hughes
About the cook: Pastry School student, very experienced home cook, and historian.
About the dish: A delicious and tangy strawberry kiwi cream that goes great inside of a crispy puff pastry with chocolate drizzled over it, or with a nice cinnamon coffee cake.
National Origin: French
Estimated Time: Over 2 Hours
2 egg yolks
1 whole egg
130g granulated sugar
20g corn starch
15g all purpose flour
550g strawberries, greens removed
120g peeled kiwi
40ml lemon juice
80ml whole milk
40g powdered sugar
1 package plain gelatin
Cook the strawberries with the lemon juice on a medium-low heat, stirring occasionally, until the strawberries soften. Add the milk and kiwi then puree. Set this aside to cool slightly.
While it cools mix the gelatin with 1/4 cup of water and set aside to bloom.
Beat the egg, yolks, and sugar together in a separate bowl until light pale in color. Add the corn starch and flour and beat until incorporated.
Slowly drizzle the strawberry puree into the egg mixture while whisking constantly. Once half the puree is in you can increase the pouting speed, then move everything back to the pot. Cook over medium heat, stirring constantly with a heat-proof spatula or wooden spoon, until the mixture begins to boil. When the mixture boils, keep it heated for one minute them turn off the heat and stir for one more minute. Stir in the gelatin until completely dissolved.
Place this mix in the refrigerator once it is cool enough, and leave for one hour. Beat the whip cream and powdered sugar until it is stiff but not overworked, and fold in the now cool fruit mixture. Allow to cool in the fridge until set and thickened.