You can also use soursop for this quick dessert.
- 110 g (½ cup) caster sugar
- 200 g (about 1) custard apple (see Note) flesh
- 200 g (about 2 cups) crushed ice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat sugar and 200 ml water in a small saucepan over medium heat. Stir until sugar dissolves, then increase heat to high and cook for 3 minutes or until slightly reduced. Allow syrup to cool completely.
Process syrup, custard apple and ice in a blender until thick and smooth. Serve in tall glasses.
• Substitute 300 g frozen soursop, from Asian food shops. Defrost before using and reduce sugar syrup quantities in recipe by half.
As seen in Feast magazine, Issue 9, pg150.
Photography by Brett Stevens.