Ingredients
1 1/2 cups Vanilla pastry cream (hot) or vanilla pudding
4 Ginger thins or snaps (like Anna's)
2 Kiwi, peeled and cut into four slices each
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Korean traditional ginger tea blend — warming, medicinal, cold remedy
Plant ginger root — harvest fresh ginger in 8-10 months
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
Real ginger syrup — craft Moscow mule, Penicillin, ginger drinks
Korean traditional ginger tea blend — warming, medicinal, cold remedy
Plant ginger root — harvest fresh ginger in 8-10 months
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Place a ginger thin in each of four ramekins or cups. Divide the hot pastry cream evenly among them. Cover each ramekin with plastic wrap, making sure the wrap is in direct contact with the pastry cream so a skin doesn't form. Let sit on the counter a few minutes until cool or refrigerate up to one day. Stand 3-4 pieces kiwi upright in the cream, one in front of the other. Serve with extra ginger thins if you like. Optional: You can flavor the pastry cream with a teaspoon of brandy, Asbach Uralt, or Grand Marnier in addition to its vanilla if you'd like.