Preparation:
Wine: Mosel Auslese, J.J. Prum. Soak gelatin in 1/4 cup cold water for 5 min. Place in top of double boiler over boiling water and stir until dissolved. Beat egg yolks well, then beat in 3/4 cup sugar, the salt, Grand Marnier and crushed kiwi fruit. When well mixed, beat in dissolved gelatin.
Mix thoroughly and freeze in ice cube trays. When frozen, place in chilled bowl and break into chunks. Beat with electric mixer until smooth and fluffy. Beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff. Fold into kiwi mixture. Place in covered container and return to freezer until firm, stirring occasionally. Serve garnished with sliced kiwi if desired. |
