White kiwi shock foam

Ingredients

Directions

1. 1

   Peel all the kiwis. Cut two of them into small pieces, cook them in a saucepan with icing sugar and 3 tablespoons of water. Slice one kiwi into rounds and cut the others into small cubes. Keep in a cool place.

2. 2

   Chop the white chocolate. Heat 5cl of cream in a saucepan and pour over the chocolate, stir to melt.

3. 3

   Whip the rest of the liquid cream into a firm whipped cream and then gently fold it into the chocolate mixture. Add the diced kiwi fruit

4. 4

   Divide this mousse into verrines, cover and place in a cool place for at least 3 hours. Before serving, garnish with reserved kiwi slices. Serve with the kiwi compote.