Never thought about roasting a kiwi fruit? We hadn't either - that is until Matt Preston shared this recipe for roasted kiwi fruit with hokey pokey custard.

INGREDIENTS

  • 4 large kiwi fruit, peeled

HOKEY POKEY CUSTARD

  • 1 cup (250ml) pure (thin) cream
  • 1/3 cup (80ml) milk

  • 1/2 cup (180g) runny honey

  • 3 egg yolks
  • 2 titanium-strength gelatine leaves
  • 425g caster sugar

  • 1/2 cup (175g) liquid glucose syrup
  • 20g bicarbonate of soda, sifted

METHOD

  • 1.
    For the hokey pokey custard, place cream, milk and half of the honey in a medium saucepan over medium heat and bring to
a simmer. Place yolks in a large, bowl and whisk to aerate slightly. Slowly pour the hot cream mixture into the yolks, whisking constantly. Return to the saucepan and cook, stirring constantly, for 10-12 minutes until the mixture thickens and reaches 82°C on a sugar thermometer. Soak gelatine leaves in cold water for 5 minutes to soften. Squeeze excess water from gelatine and stir into the cream mixture until melted and combined. Pass mixture through a sieve into a clean bowl, then cover the surface directly with a round of baking paper. Refrigerate until needed.
  • 2.
    To make the honeycomb, grease a deep heatproof tray and line the base and sides with baking paper. Place the remaining 1/4 cup honey, sugar, glucose and 1/3 cup (80ml) water in a large, deep saucepan and bring to the boil. Cook until the syrup reaches 160°C on a sugar thermometer, then remove from heat and quickly whisk in the bicarb. Pour mixture into prepared tray and allow to set for 20 minutes or until at room temperature. Once set, cut into small pieces. Store in an airtight container.
  • 3.
    Preheat oven to 180°C. Grease a small oven tray and lune the base with baking paper. Place kiwi fruit on tray and roast, standing upright, for 15 minutes. Reduce oven temperature to 120°C and roast for a further 25-30 minutes until just soft but still holding their shape. Remove from oven and cool completely.
  • 4.
    When ready to serve, place chilled custard in the bowl of a stand mixer fitted with the paddle attachment and beat until smooth. Divide custard among 4 serving plates, top each with a roasted kiwi fruit and scatter with honeycomb pieces. Serve immediately.