{"id":991955,"date":"2024-05-17T18:53:42","date_gmt":"2024-05-17T13:53:42","guid":{"rendered":"https:\/\/www.savanil.ca\/kiwi-mousse-with-vanilla\/"},"modified":"2024-05-17T18:53:43","modified_gmt":"2024-05-17T13:53:43","slug":"kiwi-mousse-with-vanilla","status":"publish","type":"post","link":"https:\/\/www.savanil.ca\/en\/kiwi-mousse-with-vanilla\/","title":{"rendered":"Kiwi mousse with vanilla"},"content":{"rendered":"\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\tDIFFICULTY: Easy<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t25 MINuteS<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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    Ingredients<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Serves 4<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t4 ripe kiwis, peeled and cut into pieces<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t200 ml full-fat cream<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
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      Instructions :<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      Step 1
      <\/strong>In a blender or mixer, blend the kiwi pieces until smooth. Strain the kiwi pur\u00e9e to remove the seeds and obtain a finer texture.
      Step 2<\/strong>
      Pour the cream into a saucepan and add the caster sugar and vanilla pod seeds. Heat over medium heat, stirring until the sugar has dissolved and the cream is hot but not boiling. Then remove from the heat.
      Step 3<\/strong>
      Soak the gelatine sheets in cold water for about 5 minutes to soften them.
      Step 4<\/strong>
      Squeeze the excess water from the softened gelatine leaves and add to the hot cream. Stir well until the gelatine has completely melted.
      Step 5
      <\/strong>Stir the vanilla kiwi pur\u00e9e into the vanilla cream and blend gently until smooth.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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      Step 6
      <\/strong>Pour the kiwifruit mousse into verrines or small bowls. Cover with cling film and refrigerate for at least 4 hours, or until the mousse is set and firm.
      Step 7
      <\/strong>Before serving, garnish the kiwifruit mousse with a few slices of fresh kiwifruit or white chocolate shavings for a decorative touch.
      Step 8<\/strong>
      Enjoy this delicious Mousse de Kiwi \u00e0 la Vanille Malgache chilled as a dessert, and savor the perfect combination of vanilla sweetness and tangy kiwi freshness, for a refreshingly exotic taste experience with the flavors of Madagascar.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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      Share this recipe:<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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      \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/i>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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      \n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

      Mousse de Kiwi \u00e0 la Vanille is a light, refreshing dessert that combines the tangy freshness of kiwi with the subtle sweetness of vanilla. This mousse is prepared by mixing kiwifruit pur\u00e9e with delicately sweetened vanilla cream, then incorporating gelatine to obtain a light, airy texture. Served well chilled, this mousse offers an explosion of tropical flavours and an exquisite taste experience. Perfect for a light ending to a meal, or to delight the taste buds on a special occasion, Kiwi Mousse with Vanilla is an invitation to culinary travel, and a delicious way to savor the delights of Madagascar.<\/p>\n","protected":false},"author":1018,"featured_media":988883,"comment_status":"closed","ping_status":"open","sticky":false,"template":"elementor_theme","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[781],"tags":[780],"class_list":["post-991955","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe-sugar-mill","tag-vanilla"],"jetpack_featured_media_url":"https:\/\/www.savanil.ca\/wp-content\/uploads\/2024\/03\/Recette-Mousse-de-kiwi-a-la-vanille.webp","_links":{"self":[{"href":"https:\/\/www.savanil.ca\/en\/wp-json\/wp\/v2\/posts\/991955","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.savanil.ca\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.savanil.ca\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.savanil.ca\/en\/wp-json\/wp\/v2\/users\/1018"}],"replies":[{"embeddable":true,"href":"https:\/\/www.savanil.ca\/en\/wp-json\/wp\/v2\/comments?post=991955"}],"version-history":[{"count":0,"href":"https:\/\/www.savanil.ca\/en\/wp-json\/wp\/v2\/posts\/991955\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.savanil.ca\/en\/wp-json\/wp\/v2\/media\/988883"}],"wp:attachment":[{"href":"https:\/\/www.savanil.ca\/en\/wp-json\/wp\/v2\/media?parent=991955"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.savanil.ca\/en\/wp-json\/wp\/v2\/categories?post=991955"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.savanil.ca\/en\/wp-json\/wp\/v2\/tags?post=991955"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}