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Print this Recipe    Soursop Bavarois

Custard Apple or Soursop Bavarois
serves 4

6 gelatine leaves
90ml fresh lime juice
3 cups pureed custard apple or soursop
200g pure icing sugar
300ml cream, whipped

Soak gelatine leaves in a little cold water for 5 minutes. Heat
lime juice to simmering point. Squeeze gelatine leaves, then drop
into lime juice, stirring to dissolve. Stir lime juice mixture into
fruit puree, then sift in a little of the icing sugar (you will
need more if using soursop than if using custard apple). Whisk
mixture to blend it perfectly. Taste for sweetness and adjust, if
necessary. Fold cream into puree, then pour into individual moulds
or a large bowl. Refrigerate until set. Serve with a tropical fruit
salad.

Note: Pure icing sugar - this is available in Australian supermarkets,
but I believe is difficult to find in US - it is icing sugar
(confectioner's sugar) which does NOT have cornflour (cornstarch)
mixed into it.

1 cup is 250ml, 1 tablespoon 20ml.

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