Recipe for the preparation of Raw cherimoya custard pudding
cherimoya custard pudding
I went over cherimoyas on my last shopping trip. CHERIMOYAS! My number one natural product on the planet. On the off chance that you’ve ever tasted one, you’d be jubilant with me at this moment. Furthermore, on the off chance that you’ve never tasted one. Well, you need to continue perusing and get the cherimoya wicked good. Since it’s certainly something to add to your MUST-Attempt in a lifetime list. (and ideally many occasions over. And afterward, ideally, make this organic product. Improved cherimoya pistachio custard pudding with them!).
What’s more, on the off chance that you live in a nation where these are promptly accessible, I’m moving in I begrudge you. The odds of discovering cherimoyas in a humble community in a cool atmosphere resemble twelfth of never… And when you do discover a few, the experience is likened to meeting a unicorn… I do sporadically run over them when I visit a bigger town… A genuine hidden treasure in my side of the world, however fortunately they do show up and I continually bring a bundle home. On the off chance that they cost a lot, I’d give three of each… In light of the fact that there’s literally nothing more delicious than a ready cherimoya. Nothing.
PREP TIME: 10 MINS , YIELD: 1 SERVING
INGREDIENTS FOR MAKING CHERIMOYA CUSTARD PUDDING
Flesh of 1 ripe cherimoya (discard skin and seeds)
⅓ cup unsweetened vanilla almond milk
dash of salt (I like mine at about ⅛ tsp, though I don’t typically measure)
2 tbsp chopped pistachios
Blend all the ingredients, except pistachios into a smooth texture (only takes a few seconds).
Transfer it into a glass jar and cover.
Chill in the freezer for about an hour, stir in pistachios, and enjoy!