Desserts
Custard apple jelly (gelée d'anone)
A fresh dessert made from custard apple pulp, a creamy, sweet tropical fruit, set in a lightly flavoured jelly. Very popular in warm weather, served nice and cold after the meal.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Instructions
- Cut the custard apples in half, remove the seeds and scoop out the pulp with a spoon.
- Blend the pulp with the lime juice to a smooth purée.
- Heat 300 ml of water with the sugar and a pinch of salt until fully dissolved, without boiling.
- Soak the gelatine in the remaining 200 ml of cold water, then dissolve it in the warm sweetened water.
- Stir in the custard apple purée and mix well, then pour into moulds or small glasses.
- Leave to set in the fridge for at least 4 hours before unmoulding or serving.
Variations and tips
Mango version. Replace half the custard apple with blended ripe mango.
Adults' version. Add a tablespoon of white rum to the purée before pouring into the moulds.
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Guatemala
Guatemala
Guatemala
Guatemala
Guatemala
Guatemala
Guatemala
Guatemala
Original Ecomely recipe.