Desserts
Crème de corossol (crème corossol)
A smooth, fragrant cream made with the white, sweet flesh of soursop, a tropical fruit tasting somewhere between pineapple and strawberry. Served chilled as a dessert.
Ingredients
Instructions
- Open the soursops, scoop out the flesh and remove the black seeds, then blend the flesh into a purée.
- Heat the milk with the vanilla in a saucepan until just steaming.
- In a bowl, whisk the egg yolks with the sugar and cornflour until smooth.
- Gradually pour the hot milk onto the mixture while whisking, then return everything to the saucepan.
- Cook over low heat, stirring, until thickened, without letting it boil, about 5 minutes.
- Stir in the soursop purée, let it cool, then refrigerate for at least 2 hours before serving.
Variations and tips
Frozen version. Pour the cooled cream into an ice cream maker, or into the freezer stirring every 30 minutes, for a smooth ice cream.
What you can find locally. Frozen soursop purée is sold in exotic grocery shops; otherwise use guava or pineapple purée.
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Martinique
Martinique
Martinique
Martinique
Martinique
Martinique
Martinique
Martinique
Original Ecomely recipe.