Kiwifruit Gateau

Kiwifruit Curd

1. Peel and purée the kiwifruit and keep aside.

2. In a saucepan, combine the whole egg, yolks, sugar and citric acid together with a whisk until combined. Recommend using a silicone whisk instead of a metal whisk.

3. Add the pureed kiwifruit to the saucepan and combine over a gentle heat to 85⁰C while stirring continuously.

4. Once the mixture has reached 85⁰C  and the butter and mix through until combined. Remove from the heat.

5. Add some green food colouring to bring the curd back to a nice green ‘kiwifruit’ colour.

6. Set aside to cool. The curd can be prepared ahead of time and stored in the fridge.

Chantilly Cream

1. Pour chilled cream into a bowl and add the caster sugar. Optionally add vanilla extract as well to flavour. Whisk on a high speed until cream has thickened and formed a firm peak.

2. Keep chilled until ready to assemble the gateau.

Sponge Rounds:

1. Using a 6 Inch cookie cutter, cut round pieces from the sponge sheet for the gateau layers. It is easier to use sponge that was baked the previous day. Place a 6 Inch Sponge ‘disc’ on a cake board.

2. Pipe a thin layer of Kiwifruit Curd on the sponge and then top with fresh cream and repeat the layering with another piece of sponge.

3. Place a third piece of sponge on top and then mask the gateau in fresh cream using a pallet knife to smooth the top and sides.

4. Coat the sides of the gateau with shaved dark chocolate.

5. Pipe an even number of equally spaced rosettes around the top of the gateau and put a slice of Kiwifruit on each Rosette.

6. Place some additional chocolate shavings in the centre top of the gateau.

7. Keep refrigerated.