Soursop Chiffon Squares
Soursop is an unusual, large fruit that has many health benefits. It can especially be used to make tasty desserts and smoothies. If out of season, the soursop in this recipe can be substituted with limes and mangoes. If using limed, add sugar for sweetness. Makes 48 squares.
Ingredients
Crust: 3 cups flour 3 tsp sugar 1 tsp salt 1 cup oil 4 tbsp cold milk Curd: 12 eggs, separated 2 ½ cups soursop puree 1 ½ to 2 cups white sugar 3 tbsp gelatin dissolved in 6 tbsp cold water 3 tsp lemon rind 6 tbsp lemon juice ½ cup caster sugar Topping: 300 ml cream 2 tbsp honey
Method
Mix together the crust ingredients and press into a baking paper-lined 28mm x 40mm tin. Prick well and bake for 12-15 minutes at 200o C. Leave to cool. Separate the eggs. Beat the yolks until thick then blend with the soursop puree, salt and white sugar. Heat the mixture in the pan until thickened. Stir in the dissolved gelatin then add the lemon rind and juice. Cool in an iced water bath until room temperature. Beat the white eggs until soft peaks form while gradually adding caster sugar. Fold the beaten egg whites, a third at a time, into the cooled mixture. Pour the mixture onto the cooled crust, spread it evenly and smooth the top. Whip the cream and honey for the topping. Pour on top of the pie, then chill until firm, at least 2-3 hours. Garnish with lime zest or candied lime slices on cream rosettes if desired. Cut into small squares.
Chef’s notes:
Be sure to use a ripe sour sop. Cut into the soursop and scoop out the flesh. Use your fing ers to remove all the seeds and the membrane. Push and scra pe the cleaned flesh through a siev e or strainer to get the pure e you need for this recipe.
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