The Australian custard apple season has officially kicked off, with plenty of the creamy and vitamin-rich fruit now available in stores. But how can you actually use them in your everyday cooking? We have a delicious and simple Chocolate Custard Apple Sorbet recipe for you.
Serves 2 – 4
Ingredients:
- 1 medium custard apple or approx 1 cup flesh
- 2 tbsp cacao or cocoa powder (18 g)
- Pinch sea salt
- 1/2 tsp vanilla extract or paste
- 1 tbsp almond or coconut milk, optional
- 2 tbsp cacao nibs or chopped dark chocolate (24 g)
Method:
- Scoop custard apple from the skin and remove seeds. Discard seeds and skin. Place custard apple flesh and any juices on a lined tray. Freeze for 2 hours or until firm (frozen custard apple will still be pliable).
- Blend frozen custard apple flesh until it starts to form a sorbet. Add the cacao and sea salt and blend again until smooth. Add the milk if necessary to make blending easier.
- Stir through cacao nibs or chopped chocolate.
- Serve immediately or store in the freezer until required. If serving from the freezer allow
sorbet to soften on the bench for 10 minutes before scooping.
Tips:
- Custard apple is quite sweet, however you can add a teaspoon or two of maple syrup to taste, if necessary.
- Sorbet ingredients can be blended without freezing the custard apple first. Then churn the mixture in an ice cream maker, or spread into a freezer-safe container and stir once an hour for 4 hours to break up any crystals as it freezes.
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