This has the consistency of a loose custard, is sweet, creamy, and tangy and tastes like a cross between kiwi and lemon. You could serve it as a cold dessert soup topped with berries, drizzle it over waffles, use it in place of custard in a trifle, or serve it as a dip for fresh fruit. You have to use gold kiwi and not green kiwi, because green kiwi contains actinidin, an enzyme that breaks down proteins in dairy and gelatin.

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