#CHIKOO PUDDING RECIPE SKIN#

Slice sapodilla berries in half, then use a spoon or fork to scoop the flesh from one half at a time, into a bowl, discarding seeds and skin (photo below, left). Mix sugar and water in a bowl until sugar dissolves reserve this syrup in the fridge to keep cold. Printable recipe: Blender Sapodilla Sorbetħ-8 sapodilla berries (chico zapote, chikoo) fully ripened, and washed After cools down, refrigerate for 5 hours to set. Add it in to the pudding mix and mix well. Keep aside a little cream for toping and gently mix the rest with the above mixture.

Whip the cream over a bowl of ice till thick. Dissolve the gelatin over a low flame (avoid boiling) and add to the cream cheese mixture. Mash it in a blender in to a smooth puree without adding water. Beat the yolks with 3/4 cup sugar till light and creamy and mix with the cream cheese. Blender Sapodilla Sorbet – Nieve de chico zapote en licuadora Peel the skin of chikoo and discard its seeds. The sorbet may be prepared as a traditional nieve de garrafa, in an ice cream maker, or as I did for this recipe, the fruit and other ingredients may be chilled beforehand, and then just finished in a blender.

I ate a couple of them (yummy), then processed the rest to prepare a batch of sorbet. They were firm when I bought them, so I had to wait a couple of days, until they became soft to the touch, indicating that they were fully ripened. It was labelled as “chikoo”, as it is known in India (the place of origin of that batch, as well). I was very surprised when I spotted a small pile of them at a local supermarket, here in Southern Ontario, Canada. Chico zapote was one of my favourite fruits when I was growing up in Mexico, but in later years, it became difficult to find fresh in stores, and I had to be content with the occasional scoop of chico zapote sorbet at the neighbourhood ice cream parlour, as I have mentioned before (also see photos at the end of this post).

Chikoo pudding recipe