Black Sapote Ice Cream (or Mousse)
(read in conjunction with my previous post on harvesting Black Sapote)
Because Black Sapotes contain useful quantities of Vitamin C, Vitamin A, Potassium, Fibre, Calcium, Phosphorus and Iron and zero fat, they make a good base for a dessert. That is, until … you start adding naughty things.
This is an adaptable recipe depending upon your preference for yoghurt, sugar and flavourings. If you don’t have enough Black Sapote flesh, you can bulk it up with very ripe banana. If you don’t want to use coconut sugar, you can use another sugar. You virtually can’t go wrong.
Basic Ingredients
220 ml/1cup yoghurt of your choice
220 ml/1 cup of ripe sapote pulp (15-20 fruit depending upon size)
50-100 g coconut sugar – or sugar of your choice
30g good quality cocoa or cacao powder
1 tsp cinnamon
½ tsp nutmeg
Scoop out the seeds and the pith from the middle of the sapote. Discard. Then scoop out the flesh making sure you don’t include any skin, and purée in a food processor until completely smooth.
Add the yoghurt, sugar, cocoa, cinnamon and nutmeg and process again until completely combined. (you can add a ripe banana here if you like)
Taste and adjust sugar – remembering that freezing intensifies the flavour.
Place in the fridge to chill for about 30 minutes, and to allow the sugar to dissolve.
Process in your ice-cream maker for 10-20 minutes according to directions. If you don’t have an ice-cream maker you can just eat it like a mousse. It’s delicious either way.
And here are a couple of other flavour ideas:
- Add a shot of espresso and/or a shot of your favourite liqueur right at the end of churning. Don’t add it at the beginning or the alcohol will stop the mixture from freezing. I added Frangelico which is my favourite liqueur.
- Add a ripe banana to the sapote pulp when processing.
- Add some home-made shredded mandarin or cumquats in syrup. There are plenty of recipes on the internet
A Bellingen Diary 