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Custard Apple Cream
- 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.
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