| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
Chicago |
Fruits, Desserts |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Whipping cream |
| 1 |
c |
Sour cream |
| 1/4 |
c |
Sugar |
| 1/2 |
ts |
Vanilla |
| 2 |
tb |
Orange juice |
| 2 |
ts |
Lemon juice |
| 1 |
ds |
Salt |
| 1/2 |
c |
Pureed cherimoya |
| 2 |
ts |
Grated orange peel |
| 2 |
c |
Cherimoya chunks |
| 1 1/2 |
c |
Orange sections |
|
|
Mint leaves |
INSTRUCTIONS
For this recipe you will need 3 cherimoyas.
Combine whipping cream and sour cream in a deep bowl, refrigerate with
beaters until well chilled. Beat creams until frothy; gradually add sugar,
vanilla, fruit juices and salt. Beat until quite stiff. Blend in cherimoya
puree and 1 teaspoon orange peel.
Put half the cherimoya chunks in the bottom of 4 to 6 parfait glasses.
Spoon in a layer of cream, all the orange sections, a second layer of cream
and the remaining cherimoya. Top with a dollop of cream and garnish with
remaining orange peel and mint leaves. Serves 4 to 6.
Source: Chicago Sun Times, March 20, 1986
Posted to MM-Recipes Digest V3 #296
Date: Mon, 28 Oct 1996 16:20:33 +0000
From: Linda Place <placel@worldnet.att.net>
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