|Strong coffee||30 Milliliter (2 Tablespoon)|
|Eggs||2 , separated|
|Milk||250 Milliliter (1 Cup)|
|Vanilla||2 Milliliter (1/2 Teaspoon)|
|Peppermint extract||1⁄8 Teaspoon|
|Sugar||30 Milliliter (2 Tablespoon)|
|Whipping cream||250 Milliliter (1 Cup)|
|Chocolate chips||1 Cup (16 tbs) (250 Milliliter)|
In a saucepan over low heat (or in a double boiler) combine the first 3 ingredients and heat until the gelatin is fully dissolved.
Meanwhile, beat together the egg yolks, milk, vanilla and peppermint extracts; stir this thick beaten mixture into the gelatin mixture but stir and cook only long enough to slightly thicken the mixture.
Remove from the heat and cool, stirring occasionally.
When the temperature is close to room temperature, cover and place in the refrigerator until the mixture is partially set â€” the consistency of unbeaten egg whites.
Beat the egg whites with the 2 Tbsp. (30 mL) sugar until stiff.
Fold into the partially set gelatin mixture.
Beat the whipping cream with the remaining 2 Tbsp. (30 mL) sugar until stiff.
Reserve 1/2 c. (125 mL) of this cream but fold the remaining amount into the gelatin mixture.
Set aside 2 Tbsp. (30 mL) of the chocolate chips and combine the rest with the gelatin mixture â€” fold in lightly.
Pour this mixture into an 8" (20 cm) square pan and refrigerate several hours until firm.
To serve: On each dessert plate arrange generous slices of kiwi fruit in an overlapping circle.
Place a square of the chilled mixture in the centre.
Decorate each square with a dollop of whipped cream, extra chocolate chips and mint sprigs.