air jordan 2011 Chirimoyas, Custard-Apples Chirimo

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Peel and deseed the fruits, put into a mixer or food processor then pass the fruit puree through a fine sievePut the gelatine to soak in cold water or as the instructions say.Beat the egg whites with the sugar until a fork will stand upright in the mixture.Keep back 2 teaspoons of cream and beat the rest until thick.Heat the gelatine and mix it with the reserved cream then leave to coolGently mix together the fruit puree, the cream, whipped egg mixture and the gelatine, transfer to a serving bowl and put in the fridge to chill and until needed.*******************Chirimoya Nougat
Peel and de-seed the chirimoyas, mix the pulp with the sugar and lime juice.Put the mixture into a pan and cook over a medium heat [link widoczny dla zalogowanych], stirring all the time so it doesn’t stick until it becomes like a heavy syrup.Leave the mixture to cool.Chop up fairly finely the raisins, orange and lime peel and the nuts.Cut thin strips of peel off the oranges and limes and blanch them.Mix together.In a bowl or tin of about 15cm put alternate layers of wafers and the fruit and nut mixture, ending with a wafer layer.Put in the fridge for at least 4 hours.
Chirimoya Mousse
Method:
The first records of the custard apple being grown in Spain was in the 16th century, but it wasn’t grown commercially until the 19th century.
Ingredients - serves 4
Nougat recipe from the book "Delicious Tropical Fruits" by Liliana Vargas.
Chirimoyas, cherimoyas or custard apples grow in abundance in Southern Spain. Originally from subtropical zones such as Peru and Columbia it comes from the Annonaceae family - Anona Cherimolia.
3 chirimoyas – medium sized and nicely ripe400ml cream – for whipping4 eggs – whites only 150 gr sugar1 leaf gelatine
1lb.cherimoya pulp11/2 lbs.sugar3 tbsps lime juiceWafers - round, 15 cmRaisinsOrange and lime peel -blanchedAlmondsCohune nuts
Method
Ingredients - makes one block
Chirimoya can be peeled and eaten raw or used instead of an apple sauce or cooked apples for crumbles and pies. It’s best cut in two, the pips removed and the pulp eaten by itself – delicious.
For another Spanish dessert why not try Lemon Sorbet with Cava
The chirimoya looks like no other fruit [link widoczny dla zalogowanych], it’s a cross between being heart-shaped and round with rough-textured but thin skin which varies from a yellow-greenish tinge to dark green. The fruit or pulp is very creamy and juicy usually a creamy white colour with a few dark seeds found within it.