• 3tsps gelatine
• 1/3 cup boiling water
• 500g soft light cream cheese
• ½ cup caster sugar
• 190ml cream
• 2 custard apples, cut into segments, deseeded and pureed with a squeeze of lemon

Dissolve gelatine in one-third of a cup of boiling water.

In a bowl beat softened cream cheese thoroughly then add gelatine mixture, caster sugar and cream.

Add custard apple puree and beat until smooth.

Pour into 8 dessert glasses or pots. Refrigerate for 2-3 hours.