Cherimoya Parfait Recipes

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CHERIMOYA-ALMOND CAKE



Cherimoya-Almond Cake image

A light, moist cake made with cherimoya and simple ingredients is a lovely way to enjoy your afternoon tea. It's naturally gluten free, too.

Provided by Buckwheat Queen

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h35m

Yield 10

Number Of Ingredients 8

6 tablespoons unsalted butter, at room temperature
¾ cup sugar
4 medium eggs
7 ounces almond meal
2 cups cherimoya pulp, seeds removed (about 2 small cherimoya)
1 teaspoon ground cinnamon
¼ cup sliced almonds
2 tablespoons confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch round cake pan.
  • Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Add eggs, 1 at a time, and beat until well combined. Add almond flour and mix until smooth. Fold in cherimoya pulp and cinnamon. Pour batter into the prepared cake pan.
  • Bake in the preheated oven for 30 minutes. Top cake with sliced almonds and continue baking until a toothpick inserted into the center comes out clean, about 15 more minutes.
  • Cool cake on a wire rack for 5 minutes. Run a table knife around the edges to loosen and invert carefully onto a serving plate or cooling rack. Let cool completely. Dust cooled cake with confectioners' sugar to serve.

Nutrition Facts : Calories 293.9 calories, Carbohydrate 34.4 g, Cholesterol 92.7 mg, Fat 13.9 g, Fiber 1.5 g, Protein 11.5 g, SaturatedFat 5.4 g, Sodium 30.4 mg, Sugar 16.8 g

CHERIMOYA PARFAIT



Cherimoya Parfait image

Cherimoyas, also known as custard apples and sometimes as sweetsops, can be used the same way as such fruits as peaches, berries, plums and nectarines. Pureed, they are delicious in mousses, sorbets, ice creams, tarts, and custards. But they do not take well to cooking; their sweetness seems to dissipate with the heat. When purchasing cherimoyas, look for slightly soft, dull-green fruit that is beginning to brown, but avoid those that are bruised and mushy. To ripen, keep at room temperature for a few days, then refrigerate.

Provided by Marian Burros

Categories     dessert

Time 10m

Yield 6 servings

Number Of Ingredients 9

1 cup heavy cream
1 cup sour cream
2 tablespoons orange juice
2 teaspoons lemon juice
4 teaspoons grated orange rind
1/2 teaspoon vanilla
1/4 cup sugar
1/2 cup cherimoya puree
2 cups cherimoya chunks

Steps:

  • Beat the heavy cream with the sour cream to a froth. Add the orange and lemon juices, orange rind, vanilla and sugar and beat until stiff. Blend in the cherimoya puree.
  • Put half the cherimoya chunks, in equal portions, into eight parfait glasses. Spoon half the whipped mixture, in equal portions, over the chunks. Repeat with the remaining chunks and cream. Chill if desired.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 23 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 14 grams, Sodium 38 milligrams, Sugar 20 grams

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