May 24
2010

Gold Kiwi Cream—Finger lickin’ good (don’t say I didn’t warn you)!

in Dessert, Fruits & Vegetables, Sauces & Condiments

One of the sponsors of Camp Blogaway was ZESPRI, the world’s largest marketer of kiwifruit.  They spoiled us with a plentiful supply of kiwi (both green and gold) for the duration of our weekend.

Gold and Green Kiwi

I hadn’t seen a gold kiwi since we moved back from Japan, so seeing them not only excited me, but made me nostalgic and a bit “homesick.”  Gold kiwi have yellow flesh that is sweeter and less acidic than green kiwi, and is one of my favorite kinds of fruit on the planet.  I probably single-handedly ate 50% of the gold kiwi at Camp Blogaway.

Gold & Green Kiwi cut open

Cynthia Traina, the PR representative from ZESPRI supplied us with all kinds of fabulous kiwifruit information as well.  For example, did you know that a serving of kiwi (2 kiwi) has more potassium than one banana?  Or that one serving of kiwi contains 206% of your recommended daily requirement of vitamin C?  After getting to gorge myself on one of my favorite fruits for an entire weekend, I went into a bit of withdrawal after I got home.  I grabbed some green kiwi at my local supermarket, and then went on a hunt for gold kiwi.  As I suspected, these were harder to find (thus the reason I hadn’t seen one since we moved back from Japan).  I spoke to the produce managers at several markets who told me that they occasionally carry them.  Then, on a tip from ZESPRI, I went to my nearest 99 Ranch Market where they had them in abundance.  I filled a bag with them and then returned home with my prize.  My kids were equally excited to see the kiwi—in fact Bug grabbed one out of the bag and took off with it, giving it kisses and then asked to eat it.

Bug loves kiwi

After eating several, for inspiration purposes of course, I whipped up a gold kiwi cream.  This cream has the consistency of a loose custard and is so addictively delicious that you’ll be tempted to just sit down with the bowl and eat it all by yourself with a spoon.  It is sweet, creamy, and tangy and tastes like a cross between kiwi and lemon.  Unfortunately you can’t make the cream with green kiwi because green kiwi contains actinidin, an enzyme that breaks down proteins in dairy products and the collagen proteins in gelatin.  Gold kiwi doesn’t contain actinidin which is why it won’t curdle the cream or prevent the gelatin from thickening the cream in this recipe!

Gold Kiwi Cream

The cream is super easy to make, though it does require a bit of advanced planning, as it needs a minimum of 4 hours to chill and set up in the refrigerator (although preparing it only requires 10 minutes).  You start out by cutting the kiwi in half and scooping out the flesh with a spoon.

Scoop the kiwi out with a spoon

Then you puree the fruit and strain out the seeds using a fine-mesh sieve.

Puree the gold kiwi and then strain out the seeds

The rest of the process is the same process used to make panna cotta (in fact, I modified Bell’alimento’s recipe for panna cotta to make this).  All you have to do is pour a hot mixture of cream, sugar, and vanilla extract over some softened powdered gelatin, mix in the pureed kiwi, and put it in the fridge to set!

Heat the cream and sugar over medium heat

This cream can be used for so many things.  You could serve it as a cold dessert soup topped with berries and fresh whipped cream, drizzle it over waffles, use it in place of custard in a trifle, or serve it as a dip for fresh fruit.  Oh, and while you’re enjoying some kiwi, go see how you can enter to win a trip to New Zealand at www.thegreatkiwiadventure.com/!

Eating gold kiwi cream

Print This Recipe

Gold Kiwi Cream

Adapted from Bell’alimento’s Panna Cotta

Makes approximately 4 1/2 cups

4 gold kiwi (approximately 1 pound)
1 packet (.25 ounces) powdered gelatin
3 tablespoons cold water
2 cups heavy whipping cream
3/4 cup granulated sugar
1 teaspoon vanilla extract

1. Cut the kiwi in half and scoop out the flesh with a spoon.  Puree the flesh in a food processor or blender until it is smooth.  Strain the kiwi seeds out of the puree using a fine mesh strainer.  Set the puree aside.

2. Pour the cold water into a medium-size bowl that is wide and shallow.  Sprinkle the gelatin over the surface of the water, but do not stir.

3. Place the cream and sugar into a saucepan over medium heat.  Cook, stirring frequently with a wooden spoon.  When the cream and sugar are well combined and the mixture nears boiling, remove it from the heat and stir in the vanilla extract.  Slowly pour the cream mixture over the gelatin mixture, stirring the two together while pouring in the cream mixture.  Stir until the cream mixture and the gelatin mixture are well combined.  Then slowly whisk in the kiwi puree.  Cover the top of the bowl and place it in the refrigerator to set up for a minimum of 4 hours or overnight.  After refrigerating, serve as desired.

{ 34 comments… read them below or add one }

Julie May 24, 2010 at 1:56 pm

I’ve been looking for these golden treasures and I haven’t been able to find them! Thanks for the tip!!

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Sara May 24, 2010 at 2:08 pm

Wow, I never had gold Kiwi!!! Thanks for the recipe!!

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jenjenk May 24, 2010 at 2:09 pm

*sigh*…yummm…and bug just looks so darned yummy, too! :) i just want to take a bite out of her cheeks!!

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Kate @ Savour Fare May 24, 2010 at 2:11 pm

If you ate half the gold kiwi I must have eaten the other half at camp. Must hit up 99 Ranch. This looks FANTASTIC.

And now I want some kiwi.

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Paula - bell'alimento May 24, 2010 at 2:19 pm

Now I MUST have some gold kiwi! And could Bug be any cuter {& is that NUTELLA on her fingers ; ) } Love that girl!

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Drick May 24, 2010 at 2:26 pm

I could see how addictive this would become – kiwi panna cotta – my goodness

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Diana@Spain in Iowa May 24, 2010 at 2:43 pm

Oh my wow, Rachael. I’m going to make this! It looks like a wonderful and healthy treat!!

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marla {family fresh cooking} May 24, 2010 at 3:03 pm

Excellent recipe! Gosh, it was so wonderful to have all of that access to Kiwi last weekend. I did not realize that about the enzymes in the green ones. Good thing you share that info ’cause I was gonna do some dairy based recipes with the green ones only to be met with major disapointment!! xo

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Fuji Papa May 24, 2010 at 3:30 pm

Rache, I’ve never had golden kiwi. The concoction looks wonderful. Definitely on my list now.

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Maria May 24, 2010 at 3:52 pm

Great way to eat kiwi! I happen to have some at home too.

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Jennifer May 24, 2010 at 4:50 pm

This looks awesome. And I’ve never had gold kiwi and I’ve just recently started appreciating green kiwi. If I can find some gold kiwi, I’m going to give this recipe a try.

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Belinda @zomppa May 24, 2010 at 4:57 pm

I didn’t know, but sure another good reason to eat this (not that I needed too much convincing…)

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Fuji Nana May 24, 2010 at 5:31 pm

I tasted this. It is deadly. Please, please, PLEASE make it again and bring me some. XOXOX

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Winnie May 24, 2010 at 7:06 pm

Oh, wow. That looks fantastic. Really LOVE the final picture (though the first one comes in a close second- your little one is so cute)…

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bunkycooks May 24, 2010 at 7:15 pm

Drool! The Bunkycooks are soooo in love with the golden kiwifruits! They were so sweet and good and this looks really yummy!

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Lick My Spoon May 24, 2010 at 8:48 pm

This looks so mouth-watering! Good to realize the differences btwn the gold and green kiwis, thanks!

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Kim at Rustic Garden Bistro May 24, 2010 at 8:50 pm

Hey…. these look familiar!!!! ;-)

Looks delicious. On my to-do list. [K]

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notyet100 May 24, 2010 at 9:55 pm

nice kiwi post,..thnks

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redkathy May 24, 2010 at 10:22 pm

A lemony kiwi, count me in! This looks fabulous and I’d love to try some right now… even if it is 1 am! I’ll be on the look out for these.

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Diane {createdbydiane.blogspot.com} May 25, 2010 at 11:06 am

I miss those gold kiwi’s I must have eaten the other 1/2 of them at camp! I’m keeping my eye’s out for them today when I go to the store. They were yummy. Your Kiwi Cream sounds delicious!

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sippitysup May 25, 2010 at 6:02 pm

If I had not been there and sampled them myself I would have said that there was not such thing as a gold kiwi. Happily y taste buds now know better. GREG

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Mardi@eatlivetravelwrite May 26, 2010 at 3:44 am

Congrats on Top 9 today Rachael and WOW – this recipe looks amazing. Panna cottas are on my list of things to work on in the summer and I will keep an eye out for golden kiwis that you can sometimes find here. BTW, Bug is adorable!!! xoxo

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sensiblecooking May 26, 2010 at 9:19 am

I never knew of gold kiwi before reading your post. I will have to go on gold kiwi hunt but i doubt to find it here. Thanks for this unique recipe.

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Jen @ How To: Simplify May 26, 2010 at 9:56 am

What a refreshing treat!

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Tracy May 26, 2010 at 1:05 pm

Mmm, looks fabulous!

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Katrina May 26, 2010 at 8:59 pm

Those kiwi are beautiful. I’ve never even seen the gold ones before. And the kiwi cream sounds de-lish!

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scrapper al May 27, 2010 at 1:02 pm

I never knew of gold ones till this post. Thanks for the introduction and also the science about green kiwis.

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Maggy May 27, 2010 at 2:20 pm

That looks simply DELICIOUS! Thanks for this fantastic recipe.

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Jen @ My Kitchen Addiction May 27, 2010 at 6:33 pm

That gold kiwi looks amazing… I have never tried one. This looks great. I love panna cotta, so I’m sure I wouldn’t be able to resist this.

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ivoryhut May 27, 2010 at 8:31 pm

That looks so delicious, and Bug is too cute! Can I have her? Please? Pretty please? If not, then can I just borrow her for a while?

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Cookin' Canuck May 27, 2010 at 10:53 pm

I have never tried gold kiwi, but will have to keep my eyes peeled for them. This cream looks like a wonderful way to highlight the flavor.

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Natasha Cardinez-Singh June 3, 2010 at 7:43 am

I’ve had gold kiwis for the first time on my recent trip to New Zealand, and loved it! so much so that I had it every morning at breakfast. They are so much sweeter than the conventional kind. Must try this recipe if ever I find gold kiwis in Minnesota.

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Fuji Papa August 5, 2010 at 8:57 pm

Rache,

I ate the two golden kiwi you gave me tonight. One I ate plain and the other I mashed with a potato masher, then added some of the strawberry juice you gave us to it, added some lime juice, a little water and some ice and it made a wonderful drink on a warm night. Thank you for introducing us to these wonderful new foods and concoctions.

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