--------------------------------FOR GARNISH-------------------------------Whipped cream Melon balls or Kiwi slices In top of double boiler, combine egg yolks, one third cup sugar and gelatin. Beat slightly. Stir in Midori. Cook, stirring constantly, until mixture thickens slightly. Beat egg whites until frothy. Add quarter cup sugar gradually, beating until soft peaks form. Gently fold together yolk mixture, egg white mixture and cream. Turn into pastry shell. Refrigerate several hours or until firm. Garnish with additional whipped cream and melon balls or slices of peeled Kiwi fruit.