Summary

Ingredients

• 3 cherimoya (s), be sure to use ripe ones
• 150 g suar syrup
• 1 sheet gelatin
• 1 lemon (s), organic
• 1 teaspoon, leveled spice mixture Vadouvan

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Instructions

1. Boil a sugar syrup from the same amount of sugar and water and allow to cool.
2. Roast the Vadouvan dry in a pan and then chop very finely.
3. Peel the cherimoyas and uncoil the stones. Finely grate the lemon and squeeze out the juice.
4. Puree the pulp with the lemon juice. Add the abrasion and the vadouvan.
5. Soak the gelatine in cold water and squeeze it out well. Dissolve in a little sugar syrup. Pour this mixture into the remaining sugar syrup and stir everything into the fruit puree.
6. Freeze the mass in an ice cream maker.