Soursop is in season and I’ve finally made the frozen dessert I’ve longed to since forever. These days, for creamy fruit, I tend to go with condensed milk as the ‘dairy’ of choice. Why? Well, condensed milk is rich and thick and the tiniest amount seems to work wonders.
In Mangoes, With Mangoes & Passion Fruit and much more. This recipe is so easy to accomplish that I suggest you bump it up to ‘must-make’ status immediately. There are a few things to do before though:
- Select some fine ripe fruit – The flesh should be green, and free from squashed/ blackened patches. Did I mentions soft? Soft, and ripe such that the skin gives a little when the tiniest bit of pressure is applied. You should also smell it – very tropical, very fragrant.
- Prepare your fruit – a key step. Note that Soursop seeds are toxic so do not incorporate them in your blend! Be guided. My fine fruit yielded 2 cups of soursop which ended up blended with 1 cup of water. I passed this through a sieve…to remove any fibrous bits and create a smooth cream.
- And then I went the puree route again. I’d split the mixture into two, each about a cup and a half of cream. For the cardamom version, I added a full tablespoon of condensed milk to the mix and blended with the crushed seeds of 4 green cardamom pods. For the lime version, I went with the finely grated zest of 1 lime.
Once pureed, I refrigerated till the mix was chilled – overnight. And then I churned for twenty minutes and finally set in the deep freezer. Damn, was this fine or what? We had it for brunch on Sunday. Everyone loved the intensity of flavour – and mostly from the fruit itself. The flavourings complement its natural character so well without dominating the peculiar part banana – passion fruit – pineapple flavour. I tried a bit with some sweet Zobo cordial turned syrup. It was nice too. All that was missing was a cookie, maybe some sesame snaps, Ridi. Well, next time. So, what have you done with Soursop? What do you plan to do? Share, tell, help.