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Postre de guanábana
Postre de guanábana: chilled soursop cream with condensed milk and whipped cream
Soursop has a perfume all its own, somewhere between pineapple, banana and citrus, with a creamy white flesh, and Colombians turn it into this no-bake fridge dessert for birthdays, Sunday lunches and Christmas tables. Soursop pulp is blended with condensed milk and lime, then folded through whipped cream and chilled until it sets into a light, mousse-like cream that is sweet, tangy and fragrant. It is served in glasses or one big dish, sometimes with crumbled biscuits on top; leave them out to keep it gluten free. Frozen soursop pulp is sold in Latin American shops and is easier than fresh fruit. If you start from a whole fruit, the error people make is blending the seeds, which are inedible and add bitterness; pick every one out by hand. Plan for at least 4 hours of chilling. Chef's tip: keep back a few spoonfuls of pulp and swirl them over the top just before serving for a sharper finish.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 6
Ingredients
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What you'll need
Spices & pantry
Fresh ingredients (4)
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Method
0/5 doneStep 1: Set aside 4 tablespoons of 1 ¾ oz soursop (guanábana) pulp for the top. Blend the rest of the 16 oz soursop (guanábana) pulp with 14 oz sweetened condensed milk and 1 tbsp lime juice for 1 minute, until smooth.
1 minStep 2: Whip 1 ¼ cups whipping cream until it holds soft peaks.
Step 3: Fold the cream into the soursop mixture in two batches, gently, until no white streaks remain.
Step 4: Spoon into 6 glasses or a serving dish, cover and chill for at least 4 hours, until set like a soft mousse.
240 minStep 5: Swirl the reserved pulp over the top and decorate with 6 mint leaves if you like. Serve cold.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 8 g
- Carbs
- 52 g
- Fat
- 21 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does postre de guanábana take?
- About 20 minutes in total.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of sweetened condensed milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of lime juice?
- Lemon juice, same amount.
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