The soursop is a tree whose fruit is thin-skinned, dark green and covered with soft spines. Its pulp is white and thick and fleshy consistency, very juicy and sweet taste, although it is slightly acidic. It has black bones which gives a distinctive appearance. This fruit can make delicious desserts and toppings, and its extract has gained a reputation in the world of natural medicine because, they say, it has powerful properties to fight cancer.
Ingredients (8 serving)
- Soursop, 2 kg
- Water, 5 cups
- Cornstarch, 100 grams
- Brown sugar, 660 grams
- Milk, 1 cup
- Salt, 1 pinch
- Peel the soursop, remove the seeds and mash the pulp with the water until you get a smooth cream. Pass through a wire strainer to press the flesh with a wooden spoon to obtain about 8 cups of soursop juice.
- Put the juice in a saucepan on the fire with the sugar, salt and milk. Keep moving in the fire until it thickens and keep moving to prevent sticking around 10 minutes.
- Spread the preparation into portions according to the number of people
- 1 liter of milk (you can use almond milk)
- 125 g of brown sugar
- 1 tablespoon of cinnamon
- Crushed ice
- 1 / 2 unit of soursop
- Peel the soursop, cut into pieces and remove the seeds. Add a little water and beat. Add milk, sugar and crushed ice. Beat again and serve with cinnamon.
Soursop Ice Cream
- 1 ½ pounds of Soursop
- 2 cups milk
- 2 cups of cold boiled water
- 1 pound of sugar
- 5 egg whites
- 1 tablespoon of lemon juice
- 1 cup of whipped cream
- Peel the soursop, remove the seeds, blend with water and milk, sift, add the lemon juice and sugar, stirring until dissolved and finally add the whipped cream and egg whites until stiff.
- Put in freezer until hardened.
- 1 can of condensed milk
- 1 can of evaporated milk
- 1 cup of soursop pulp
- 1 portion of isinglass
- 4 egg whites
- Place the evaporated milk to frost overnight.
- Dissolve the isinglass in cold water and then add a touch of heat directly to heat or microwave.
- Peel the soursop and remove the seeds, blend with a little milk or water.
- Beat egg whites until stiff.
- Place evaporated milk in a bowl and beat, preferably with electric mixer until doubled in volume, add the condensed milk and soursop puree, whisking.
- Add the diluted isinglass whisking, then incorporate the egg whites with spatula, mixing slowly.
- Grease a mold with a hole in the center, pour the preparation, let refrigerate until set, about two hours.
- Unmold and serve with chocolate or strawberry sauce.
- 1 cup soursop pulp
- 10 eggs
- 10 tablespoons of brown sugar
- 1 tablespoon of cornstarch
- 1 teaspoon of cream of tartar
- 1 liter of yogurt
- 250 gr. of blancmange
- Wash the soursop, take out seed, and extract the pulp. Place in a bowl the egg whites (10), beat them slightly, add cream of tartar, until it takes until stiff, add 5 tablespoons of sugar and continue beating until stiff in peaks form.
- Place the yolks in a bowl and beat them a bit, add the remaining sugar and continue beating. In this preparation, incorporate the egg whites until stiff in a very soft surround wire whisk, add cornstarch previously sieved well integrated.
- Divide dough into thirds and pour it into molds of 24 cm. with greased paper, greased and floured butter.
- Preheat the oven for 15 minutes, place them at a temperature of 180 ° C for 20 minutes.
- Once cool, make the soufflé, placing a layer of natural yoghurt and soursop pulp, then another layer of souffle, blancmange and yogurt, finally place the other layer of souffle with whipped cream.
- Garnish with chocolate.
General Tip: To avoid soursop getting dark, sprinkle with a little lemon juice.
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