Kiwis Cream

In a soufflé dish, increase the height with parchment paper, covered with aluminum foil, securing with tape (about 5-6 cm above the dish). Reserve

Peel the kiwis and puree in a blender with the grated ginger

Place in a saucepan and bring to a boil. Reserve

Dissolve the gelatin in cold water and add to the kiwi mixture

Refrigerate until slightly set

Beat the egg whites until stiff, then mix with the yogurt, green food coloring (if using), and powdered stabilizer

Fold into the kiwi cream

Pour into the prepared dish, garnish with kiwi slices, and refrigerate for about 4 hours.