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How to make Kawasaki style kiwi cream sauce
2026 August 18
Ingredients for 4 people
- 6 ripe kiwis
- Juice of 1 lime (lemon)
- 100 g brown sugar
- 2 pinches of cardamom
- 1 tsp finely chopped ginger
- Juice of 1 orange
- 1 litre of water
- 3–4 tbsp sago
- 2 pinches of cinnamon
- 1 pinch of dried mint
Method
In a deep saucepan, reduce the water and sugar by half without a lid. Squeeze the orange and lime juice and add it to the saucepan. Carefully skim off any foam that forms with a slotted spoon. Meanwhile, wash, peel and slice the kiwis. Drizzle with a little lemon juice and a small amount of sugar, then place in a large bowl.
Once the sugar and water mixture has reduced by half, stir in the spices and ginger. Slowly whisk in the sago and simmer for fifteen minutes. Then finely rub the dried mint between your fingers and stir it into the sauce. Place the peeled kiwi slices in a wide bowl, remove the sauce from the heat and, after three minutes, carefully pour it over the kiwis. Mix gently, taking care not to break up the kiwi slices.
This sauce goes very well with melon, banana, apricot and strawberry sorbets. These sorbets are prepared in the same way as the melon sorbet. Alternatively, you can allow the sauce to cool, add a little black pepper and stir it in. It then works very well as a chutney with saffron rice, cucumber and carrot vegetables, red lentil dal, puris and honey lassi.
