Name: Custard Apple Parfait
Prep time: 1200 min
Cook time: 1200 min
Total time: 2400 min
Ingredients: For custard apple mousse - 200 gm cream cheese; 50 ml fresh cream; 1 tsp gelatin powder; pulp from 1 big custard apple; 4 tsp bura/caster sugar; 3 tbsp hot water; For the sabudana kheer - 1/2 cup sago / tapioca pearls; 2 1/2 cup of skim milk; 4 tsp bura / unrefined Indian sugar; 1 tbsp condensed milk; 2-3 drops rose water; 1 tsp chopped rose petals; Others - freshly grated coconut

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Recipes

With the custard apple being very much in season, I made this cream cheese and custard apple mousse to satisfy my post lunch cravings. But them remembered the Navratri staple aka sabudana kheer. Made a super light version with skim milk, some bura and a tablespoon of condensed milk. I added chopped rose petals and 2-3 drops of rose water to the latter to give a touch of freshness to it. So I ended up layering the two with the custard apple mousse making up almost 2/3rd of the serving glass. Finally topped it with some freshly grated coconut. The first batch got devoured within minutes and only the second batch could make it to the fridge. Needless to say the chilled version was even more delicious.

Prep Time 20

Cook Time 20

Total Time 1 16

Served AsDesserts

CuisineDesserts

Servings

Ingredients

Instructions

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Dissolve the gelatin in the hot water.
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Take the cream cheese in a mixing bowl and beta for 3-4 mins. Now add the dissolved gelatin, sugar and fresh cream along with the custard apple pulp. Beat lightly and refrigerate.
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Soak the tapioca pearls for 2-3 hours.
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Cook in a saucepan along with the skim milk and sugar for 15 mins. Add the condensed milk and rose water.
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Remove from the flame and let it come down to room temperature. Add the chopped rose petals. Refrigerate.
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Layer 1/3rd of the serving glass with the sabudana kheer.
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Top with some more rose petals. Fill the remaining 2/3rd with the custard apple mousse.
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Top with the grated coconut.