Kiwi Mousse

Directions

1. 1
   Briefly puree 8 ounces kiwi and pour into bowl.
2. 2
   Whip cream into soft peaks.
3. 3
   Whisk egg whites until stiff; sprinkle with sugar toward end and beat to incorporate sugar.
4. 4
   Stir melted gelatin into puree.
5. 5
   Fold in whipped cream, then egg whites.
6. 6
   Pour half the mousse into a round 8 x 3-inch mold.
7. 7
   Refrigerate 15 minutes.
8. 8
   Pour tea over cake and let absorb.
9. 9
   Put cake in mold in 1 piece.
10. 10
    Add remaining mousse.
11. 11
    Freeze 4 hours.
12. 12
    Garnish mousse with kiwi.