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Author Notes: The hot pastry cream on top of a store-bought ginger thin (like Anna's) in a ramekin makes a homey and spoonable crust with no work. (I used the pastry cream recipe from the old NEW BASICS COOKBOOK by Julee Rosso and Sheila Lukins as it is really streamlined and doesn't make too much. Any pastry cream or good vanilla pudding would do.) Came up with this when my blogging group set last Friday for kiwi and I just couldn't, at first, come up anything except same old salads and smoothies (blah blah.) —Alyce Morgan
cups Vanilla pastry cream (hot) or vanilla pudding
Ginger thins or snaps (like Anna's)
Kiwi, peeled and cut into four slices each
- 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.