soursop

Soursop was a favorite fruit of many of us in our youth, It's sweet milkiness combined with the delectable fleshiness made it part of a tropical feast. Here is a recipe from Senegal that capitalizes on its natural taste.

Ingredients

Sour sop crème

2 lbs. sour sop

1/2 cup water

1/4 cup sugar or to taste

1 cup heavy whipping cream

Lemon peel curls, for garnish

*Coconut Crisps, for garnish

Directions

Peel the sour sops and remove the seeds. Put the flesh into the bowl of a food processor with the water and sugar and pulse until you have a thick paste. In a separate bowl, beat the heavy cream with a whisk or an electric beater until it forms thick peaks. Slowly fold the sour sop paste into the heavy cream, making sure they are well mixed. When finished, cover with plastic wrap and refrigerate for at least 1 1/2 hours. When

ready to serve, spoon the cream into small bowls or footed sherbet dishes, garnish each with a lemon curl, and serve with *coconut crisps.

Coconut crisps

1 brown coconut shelled and peeled.

Open a brown coconut by baking it in 350 degree oven for 10 minutes, then whacking it soundly with a hammer in it's "fault" line. Take out the coconut meat, reserving the liquid for other uses. Remove the brown rind from the meat and pare the coconut into long thin strips with a potato peeler or paring knife. Place the pieces on a cookie sheet and brown them under the broiler for about 5 minutes, or until they are lightly toasted. Watch them carefully, as they go from lightly toasted to charred black in a blink of an eye.

soursop sorbet

Ingredients

Directions