Strawberry-kiwi Blossom

I tried this when I was learning to make foams.  The foam in this dessert can be made using emulsification of kiwi purée or using a culinary whipper to foam the purée.

The dessert in the photo is about 3” in diameter.

Assembly Method

Take a dessert dish a little larger than 3” in diameter and spread the bottom with strawberry purée.  Lay a 3” circle of angel food cake (or pound cake) over the strawberry purée.

Overlay the cake with a generous amount of kiwi foam (seeds removed), then arrange strawberry quarters in a circle around the edge and the bottom half of a strawberry in the center.

This dessert is good with natural fruit or sweetened as desired.

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