Kiwi Cream

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	2 hrs 20 mins
Course	Dessert
Cuisine	European
Servings (Default: 5)

Ingredients

6 kiwi (s)
80 g suar (possibly a little more)
4 tablespoon brandy (Mariacron or similar)

For the cream:

Instructions

It is best to peel the kiwis the day before and cut them into slices. Add 80-100 g sugar (depending on taste) and 4 tablespoon brandy. Cover the kiwis and let them stand in the refrigerator.
For the cream, whip 1 cup of cream (Eiffler Sahne is very suitable for this) with the cream stiffener until stiff, then stir in the two cups of sour cream. Add 50 g sugar (again to taste) and the juice of half a lemon and stir everything well. Refrigerate.
Pour the cream into glasses and serve topped with the kiwi slices.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.