Sitaphal Cream

Ingredients

    1 large or 2 medium sized custard apples with seeds removed from the flesh
    300 ml thickened/ heavy/ double cream, chilled
    3-4 drops vanilla essence/ extract
    1/3 cup sugar, ground to a fine powder (you can also use caster sugar or confectioners sugar)
   

Preparation

    If you want smaller pieces of fruit in the cream, roughly chop up the fruit into pieces of the size you prefer.
    In a large, chilled, (preferably metal) bowl, mix the cream, powdered sugar, vanilla essence/ extract in a mixing bowl and stir to blend. Now add the deseeded sitaphal (custard apple) and stir gently to mix well.
    Chill again for an hour or so in the fridge and serve in large dessert bowls... small ones just won't do!

    This recipe can be adapted similarly to a few different fruits... It works really, really well with Chikkoo (Sapodilla), strawberries, mangoes, pineapple and lychees or a combination of these fruits. Basically you can use an fruit that is not too tart. This is probably not a recipe to try with most citrus fruits!
    Sitaphal Cream tastes really good as a side/ accompaniment with other desserts like Halwa... try it with Badam Ka Halwa or Moong Daal Halwa. Total decadence!

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