Kiwi Bavarian Cream

Another Bavarian cream that you can use for cake, eclairs, donuts, and pastries filling.

I was always intrigued by the saying of not using kiwi slices on Jello box, so I had a little experiment, thinking what if I mashed it instead, would it work? And it did and it tasted quite nice. So I have been making this ever since for some of my cake fillings 🙂

6 ripe kiwi, cubed/sliced

2 tbsp sugar

3/4 c water

Jello ingredients:

1 box of jello either kiwi flavor or the fruit fiesta one, as long as it’s green (you can also use other brands)

3/4 c hot water

Cream ingredients

1 pouch dream whip

1/2 c skim milk (1%, 2%, whole milk also works!)

Place kiwi into a small pot, sprinkle with sugar.

Add in water, mix well, then bring to a boil.

Cook kiwi until water is lessen while stirring occasionally.

Cool to room temperature

Dissolve jello in hot water

Blender kiwi and its juice then strain, enough to make a cup, then pour it into jello, stir well.

Chill in the fridge for half hour.

Whip dream whip with milk until fluffy

Whip jello mixture for 2 minutes then pour into whipped cream and fold lightly until completely combined.

Pour into serving cups and chill until firm in the fridge.

Enjoy~