Sometimes I feel I need a change, try something new and unknown. Just a little something to surprise yourself and break the routine. Of course there is always the risk to be disappointed.
One thing that never lies is the Cherimoya. Well, it wasn’t love at first sight but I convinced myself it was worth a try; and after the first mouthful I knew it did. This confirms the expression True Beauty Comes From Within.
Cherimoya originates from Latin America and has since uprooted to the Mediterranean, and especially Spain. Beyond the Atlantic Ocean, it is prepared as a sorbet with lime. The only problem is that I have a cold right now so I will pass on the ice cream but keep this lovely association of flavours.
Cherimoya and Lime Panna cotta (5 servings):
– 600 ml double cream
– 80 ml agave syrup
– 2 cherimoyas
– 2g Agar Agar (or 3 gelatine leaves)
– 1 tbsp lime juice
– 2 limes
– 180 ml water
– 4 tbsp honey
– 1g Agar Agar (or 2 gelatine leaves)
Let’s start with the jelly. In a sauce pan heat the juice of both limes with the water, honey and agar agar. Stir well. When melted pour a little quantity in each of your moulds or small glasses. Place in the fridge.
Take out the flesh from the cherimoya and make sure to remove the seeds. Mix together with the lime juice. Put through a sieve in order to obtain a thin and smooth puree.
Put the double cream to the heat and incorporate the agave syrup and agar agar. When all ingredients have blended, remove from the heat. Add the puree to the mixture and mix. Put aside.
Now pour over the jelly and keep in the fridge for at least 2 hours so the preparation sets.