Verrines of Agave Syrup Kiwi Mousse

Ingredients to serve 4

- 4 kiwis

- 4 tablespoons Agave Syrup

- 1 lemon

- 250 g (8.75 oz.) 20% fat cottage cheese

- 2 egg whites

- 1 pinch of salt

- A few crushed pistachios

Preparation

Peel the kiwis and cut them into four. Grate the lemon peel and save for decoration. Squeeze the lemon. With a fork, purée the kiwis into lemon juice. Add the agave syrup and cottage cheese and whip thoroughly. Beat the egg whites until stiff with a pinch of salt and gently incorporate into the preparation. Pour the mousse into 4 glass cups and decorate with the lemon peel. Refrigerate for at least one hour. Add the crushed pistachios before serving.