Recipe - Custard Apple Cream

Stephen Ceideburg
3 teaspoon Gelatine
1/3 cup Boiling water
500 g Cream cheese, softened
One half cup Caster sugar
190 ml Cream
2 lg Custard apples

This dessert is related to cheesecake but while it has the latter's
richness, it is much more subtle. Because of that subtlety, it is difficult
to decorate in any way. At most, you could try some shaved curls of white
chocolate, but it is at its best with no more than a thin topping of
completely plain pouring cream.

Dissolve 3 teaspoons of gelatine in one third of a cup of boiling water.
Beat 500 grams of softened cream cheese thorough ly, then add the gelatine
mixture, half a cup of caster sugar, 190 mL cream and the pureed flesh of 2
fairly large custard apples. Beat until smooth then pour into 8 dessert
glasses or pots.

Refrigerate for 23 hours.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald, 5/25/93.
Courtesy Mark Herron.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini