Cherimoya-orange parfait
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Whipping cream |
| 1 | cup | Sour cream |
| ¼ | cup | Sugar |
| ½ | teaspoon | Vanilla |
| 2 | tablespoons | Orange juice |
| 2 | teaspoons | Lemon juice |
| 1 | dash | Salt |
| ½ | cup | Pureed cherimoya |
| 2 | teaspoons | Grated orange peel |
| 2 | cups | Cherimoya chunks |
| 1½ | cup | Orange sections |
| Mint leaves | ||
Directions
For this recipe you will need 3 cherimoyas.
Combine whipping cream and sour cream in a deep bowl, refrigerate with beaters until well chilled. Beat creams until frothy; gradually add sugar, vanilla, fruit juices and salt. Beat until quite stiff. Blend in cherimoya puree and 1 teaspoon orange peel.
Put half the cherimoya chunks in the bottom of 4 to 6 parfait glasses.
Spoon in a layer of cream, all the orange sections, a second layer of cream and the remaining cherimoya. Top with a dollop of cream and garnish with remaining orange peel and mint leaves. Serves 4 to 6.
Source: Chicago Sun Times, March 20, 1986