Wednesday, January 19, 2022


  • 2 cups custard apple puree
  • 1 teaspoon gelatine
  • 3 teaspoons water
  • 3 egg yolks
  • 1/3 cup caster sugar
  • 1/2 cup milk
  • 1 teaspoon vanilla essence
  • 300ml thickened cream, whipped
  • Method
    Line a lamington pan with baking paper or foil. Dissolve gelatine in the warm water.
    Combine egg yolks and sugar in a bowl, beat over simmering water until thick and creamy. Add milk, vanilla and stir until slightly thickened.
    Stir in gelatine mixture, pour into large bowl, cool but do no allow to set. Stir in strained pureed custard apples and whipped cream.
    Pour into pan, cover with foil and freeze overnight.
    Serve with sliced kiwi fruit.

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