Kiwi fruit are a big feature of the hungry gap as they are in plentiful supply when UK fruit is out of season. This is a really simple, but delicious, way to use them.
5 kiwis, peeled
2 egg whites
250ml whipping cream
1/4 banana (optional)
Puree the kiwi in a blender with half the sugar.
Beat the egg whites until foamy, then add the rest of the sugar and beat until the mixture forms stiff peaks.
Beat the whipping cream until stiff, then fold in most of the kiwi puree and egg whites.
Top with the last little bit of kiwi puree and sliced banana (optional)
Put in the fridge until ready to serve.
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