CHERIMOYA PARFAIT

Cherimoya Parfait image

Cherimoyas, also known as custard apples and sometimes as sweetsops, can be used the same way as such fruits as peaches, berries, plums and nectarines. Pureed, they are delicious in mousses, sorbets, ice creams, tarts, and custards. But they do not take well to cooking; their sweetness seems to dissipate with the heat. When purchasing cherimoyas, look for slightly soft, dull-green fruit that is beginning to brown, but avoid those that are bruised and mushy. To ripen, keep at room temperature for a few days, then refrigerate.

Provided by Marian Burros

Categories dessert

Time 10m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 cup heavy cream
1 cup sour cream
2 tablespoons orange juice
2 teaspoons lemon juice
4 teaspoons grated orange rind
1/2 teaspoon vanilla
1/4 cup sugar
1/2 cup cherimoya puree
2 cups cherimoya chunks

Steps:

Beat the heavy cream with the sour cream to a froth. Add the orange and lemon juices, orange rind, vanilla and sugar and beat until stiff. Blend in the cherimoya puree.
Put half the cherimoya chunks, in equal portions, into eight parfait glasses. Spoon half the whipped mixture, in equal portions, over the chunks. Repeat with the remaining chunks and cream. Chill if desired.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 23 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 14 grams, Sodium 38 milligrams, Sugar 20 grams