Custard apple cream

8 Servings

Quantity Ingredient
Stephen Ceideburg
3 teaspoons Gelatine
⅓ cup Boiling water
500 grams Cream cheese, softened
½ cup Caster sugar
190 millilitres Cream
2 larges Custard apples

This dessert is related to cheesecake but while it has the latter's richness, it is much more subtle. Because of that subtlety, it is difficult to decorate in any way. At most, you could try some shaved curls of white chocolate, but it is at its best with no more than a thin topping of completely plain pouring cream.

Dissolve 3 teaspoons of gelatine in one third of a cup of boiling water. Beat 500 grams of softened cream cheese thorough- ly, then add the gelatine mixture, half a cup of caster sugar, 190 mL cream and the pureed flesh of 2 fairly large custard apples. Beat until smooth then pour into 8 dessert glasses or pots.

Refrigerate for 2-3 hours.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald, 5/25/93. Courtesy Mark Herron.

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