Posted for the Zaar World Tour 2005. This comes from www.marions-kochbuch.de. Make sure you use the kiwi fruits and a nice white wine from any of New Zealand's fabulous wine regions, such as Hawkes Bay, (any other will work as well though) for a typical NZ flavour.
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- 1Wash the kumquats and star fruit (both can be eaten with their peel left on) and dry thoroughly.
- 2Peel the mango, kiwi fruits and grapefruit.
- 3Slice all fruit, apart from the kumquats and thread onto skewers alternating between the different varieties.
- 4Set aside.
- 5In a pan bring the milk, sugar, lemon juice and a pinch of salt to a boil.
- 6In a bowl, whisk the corn flour together with the white wine.
- 7Take the milk off the heat and whisk in the wine mixture.
- 8Return back onto the hob and quickly bring back to the boil, whisking continually.
- 9As soon as it boils remove pan from heat.
- 10Leave for a minute or so, then add the egg yolk, you have to be careful here to whisk very quickly and hard, so that the yolk doesn't start cooking and curdles.
- 11Transfer into a chilled bowl immidiatly.
- 12Whisk the egg white until stiff and add to the wine creme, carefully mixing it inches
- 13Place the bowl in a cold water bath to cool, stirring occassionally to avoid a skin forming.
- 14Divide the wine creme between three plates and place a fruit kebab on top.
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Nutritional Facts for Exotic Fruit Kebabs With Wine Creme
Serving Size: 1 (547 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 414.6
- Calories from Fat 81
- Total Fat 9.0 g
- Saturated Fat 4.6 g
- Cholesterol 79.4 mg
- Sodium 112.9 mg
- Total Carbohydrate 70.1 g
- Dietary Fiber 7.2 g
- Sugars 45.4 g
- Protein 11.0 g