Servings: 6-8

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Cherimoya Melon Soufflé


1 1/2 cups peeled, seeded, cubed ripe Frieda’s Cherimoya
1 cup cubed ripe melon or sliced strawberries
2 envelopes unflavored gelatin
5 egg whites
1/2 cup sugar
1 cup heavy cream, whipped
1/2 teaspoon Vanilla


Melon slices or mints sprigs for garnish cut a piece of 12-inch-wide foil to fit around a 1-quart soufflé dish, or 4-cup straight-sided casserole dish, overlapping edges by 2 inches. Fold foil in half lengthwise, and lightly butter one side of the foil. Wrap foil strip, buttered side in, around outside top of dish so that collar stands about 3 inches above rim of dish, Fasten to dish with tape. Set aside.

In a food processor or blender container, puree cherimoya. Set aside. Rinse out container; process melon chunks until pureed in a saucepan, stir together melon puree and gelatin; let stand 5 minutes. Heat mixture just until gelatin is dissolved, stirring constantly; removes from heat. Add melon mixture to cherimoya puree. In a mixer bowl, beat egg whites until soft peaks form; gradually beat in sugar until mixture holds stiff peaks. Fold egg whites into cherimoya mixture until  no traces of white remain; then fold in whipped cream and vanilla cherimoya (do not stir). Turn into souff1e dish; cover and chill about 4 hours or until firm.  To serve, peel off foil collar; garnish soufflé with melon slices and/or mint sprigs.