Soak the sheets of gelatine in cold water for 5 minutes.
Peel the kiwis and purée them in the mixer or with the hand blender until smooth. Place the purée in a saucepan and bring to boiling point. Add the squeezed gelatine and stir until it has dissolved. Leave to cool.
Beat the goat cheese with the cream and honey with the mixer to create a smooth cream. Spoon the mixture into a piping bag.
When the kiwi purée starts to firm, divide 2/3 of the purée over the shot glasses. Reserve the rest of the kiwi purée. Divide the goat cheese cream over the kiwi purée and finish a final layer of the reserved kiwi purée. Insert the ice lolly sticks into the mixture. Leave the cake in the fridge for 4 hour so the topping can become firm.
To serve, dip the glasses in hot water for approx. 5 seconds so the ‘lollies’ slide out easily.
