Exotic Fruit Kebabs With Wine Creme

Total Time
45mins
Prep 15 mins
Cook 30 mins

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.

Ingredients Nutrition

Directions

  1. Wash the kumquats and star fruit (both can be eaten with their peel left on) and dry thoroughly.
  2. Peel the mango, kiwi fruits and grapefruit.
  3. Slice all fruit, apart from the kumquats and thread onto skewers alternating between the different varieties.
  4. Set aside.
  5. In a pan bring the milk, sugar, lemon juice and a pinch of salt to a boil.
  6. In a bowl, whisk the corn flour together with the white wine.
  7. Take the milk off the heat and whisk in the wine mixture.
  8. Return back onto the hob and quickly bring back to the boil, whisking continually.
  9. As soon as it boils remove pan from heat.
  10. Leave 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.
  11. Transfer into a chilled bowl immidiatly.
  12. Whisk the egg white until stiff and add to the wine creme, carefully mixing it inches
  13. Place the bowl in a cold water bath to cool, stirring occassionally to avoid a skin forming.
  14. Divide the wine creme between three plates and place a fruit kebab on top.