ELABORATION:

Biscuit:

- Prepare according to recipe

Syrup:

- Prepare according to recipe

Kiwi jelly:

- Cook the kiwis with the water and sugar. Let it warm and add the hydrated gelatin. Blend, pass and reserve without cooling.

Cream:

- Prepare according to recipe. Put in the sleeve and reserve in the fridge.

Kiwis:

- Peel and dice, reserving a slice to decorate. Paint the slices with cold gel.

MOUNTING

- Get the cake drunk, paint with the kiwi jelly.

- Fill with whipped cream and the kiwi cubes.

- Roll up the arm and cover it with a little cream on the entire outer surface. Freeze.

- Napar with the kiwi jelly.

PLATED

Serve on a plate decorated with chocolate sauce and raspberry coolie buttons, gelatinized kiwi slices, macaron and yogurt ice cream on a crumble.