Materials
6 large kiwis, 4 heaping spoons of sugar, 2 spoons of powdered sugar, 1
vanilla pod, 1 spoon of fine lime or green lemon zest (the green part only), 1
1/4 fl. milk cream, 1 1/4 fl. strained yogurt, lime or green lemon peel in thin
strips (or thick zest), for garnish, the green part of the peel only (optional).
Procedure
Keep 1 kiwi aside for garnish, chop the rest and put them in the multimixer,
at medium speed, together with the sugar, until they become a smooth
puree.
Beat the cream with the icing sugar and vanilla with a mixer until it becomes
a soft whipped cream that holds its shape and incorporate it into the yogurt
with a spatula, mixing gently, taking material from the bottom and bringing
it to the surface until smooth the mixture.
Finally, mix in, always gently and carefully, the fruit puree and the lemon
zest and divide the mixture into 6 mugs or glasses.
Keep the mousses in the fridge for at least 3 hours.
When you are going to serve them, peel the last kiwi, cut it into thin slices
and garnish them, and if you want, sprinkle green lemon peel in thin strips
or coarse zest.