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Kiwi-Champagne Smoothie with Passion Fruit Foam
Chef Todd Gray of Equinox - Washington, D.C.
Adapted by StarChefs

Yield: 5 Servings


    Vanilla crème anglaise:
  • 1 cup light cream
  • ½ vanilla bean, split lengthwise
  • ¼ cup sugar
  • 4 egg yolks
  • 6 kiwis, peeled and quartered
  • 2 cups champagne, such as Brut
  • 1 banana, peeled
  • ¾ cup crushed ice
    Passion fruit foam:
  • 2 cups passion fruit juice
  • 4 sheets of gelatin

For vanilla crème anglaise:
In a saucepot, bring milk to a boil. Remove from heat and set aside. Place vanilla, sugar and egg yolks in mixing bowl and whisk vigorously. Temper hot milk and egg mixture and return to saucepan. Cook over a low flame stirring constantly until mixture thickens. Reserve for kiwi-champagne smoothie.

For kiwi-champagne smoothie:
Combine all ingredients, except passion fruit juice and gelatin, in a large blender. Purée ingredients until well blended and pass through a chinois or fine-mesh sieve.

Bloom gelatin in ice water and then squeeze out excess water. In a small saucepot over low heat, combine softened gelatin and 1 cup passion fruit juice. Stir until gelatin is dissolved. Stir in remaining passion fruit juice, remove pot from heat and refrigerate. When cold, place in CO2 charger and refrigerate again.

To serve:
Dip the rim of a champagne glass in a shallow dish of water. Roll edge of champagne glass in sugar. Pour kiwi-champagne purée into glass until it is ¾ full. Remove CO2 charger from chilled passion fruit and shake mixture well. Lightly foam top of kiwi-champagne smoothie and garnish with kiwi slice. Serve immediately.

Published: October 2004

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