Soursop is the fruit of Annona muricata.Soursop Pastry Cream
This recipe is an adaption of Rosalia Gomez de Caro's recipe.
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2 cups milk divided
¼ cup cornstarch
2 egg yolks
¾ cup sugar
2 teaspoons vanilla
1 ½ cups soursop pulp
1. Dissolve the cornstarch in 1 cup of milk, set aside. Beat 2 egg yolks with ¼ cup sugar until light yellow, then mix with milk and cornstarch.
2. Place the remaining milk in a saucepan with remaining sugar. When the sugar has dissolve, slowly add the cornstarch mixture and use a whisk to mix. Stir constantly with a wooden spoon over medium heat, until the cornstarch is cooked, it should be very thick cream. Add vanilla and mix.
3. Empty the cream into a bowl and cover with plastic until it touches the cream, leaving the sides loose until cool. This prevents a crust from forming. Cool completely and refrigerate for 2-3 hours or overnight. Squeeze soursop pulp with the help of a strainer, reserve the liquid. Mix the pulp with custard and ready. So easy, so delicious! Now go ahead and make the Soursop /Guanabana Cake to fill with this cream.
a) You must wash the fruit, then peel and remove all the seeds with your hands before using.
b) Wonder if you can do with frozen pulp? Well ... YES! Allow the pulp to thaw a few minutes, squeeze and reserve the liquid to make syrup or juice.
Yield: 4 cups.
You may also like to have the: Pastry Cream Recipe, ideal to use in Dominican Cake.
En español: AQUÍ.
Proven faith brings experience. If you had not been obliged to pass through the rivers, you wouldn't have believed in your weakness, if you had not been sustained in the midst of the waters, you would have never get to know God's power. The more you exercise faith in affliction, the more it grows in strength, security and intensity. Faith is precious, and its trials are beautiful too. "- C.H. Spurgeon.