The custard apple, a native of South America is grown in Queensland and Northern New South Wales. The variety Pink Mammoth was selected and bred in Queensland with a large crop on the Atherton Tablelands.
Custard apples are nothing like apples at all. Although the outer green skin is not very pretty, inside is amazing - the delicate, creamy white flesh is really sweet with a fragrance a bit like custard.
Ros and Kerry Smerdon grow 2200 custard apple trees on their property in the Glasshouse Mountains. From picking to packing, the Smerdon family do the whole process by hand. This tropical fruit is quite fragile and despite its bumpy, irregular skin even a fingernail can scratch it!
Queensland custard apples are available February - August in supermarkets and good fruit shops.
Chefs Tips:
Ripe custard apples give slightly when pressed - just like avocados.
Unripe fruit should be kept at room temperature until soft - then refrigerate for a day or two.
Unripe fruit should be kept at room temperature until soft - then refrigerate for a day or two.
Custard apple icecream with five spice panna cotta
Serves 6
Serves 6
Ingredients
Icecream
750ml custard apple pulp
200g castor sugar
2 whole eggs
2 tbs lime juice
500ml whipping cream
750ml custard apple pulp
200g castor sugar
2 whole eggs
2 tbs lime juice
500ml whipping cream
Method
Cut open custard apples and scoop out flesh.
Remove pips and blend to a puree.
Measure 750ml of pulp and add to castor sugar.
Beat in eggs and add lime juice.
Lightly whip cream and fold into mixture.
Churn in an icecream machine.
Cut open custard apples and scoop out flesh.
Remove pips and blend to a puree.
Measure 750ml of pulp and add to castor sugar.
Beat in eggs and add lime juice.
Lightly whip cream and fold into mixture.
Churn in an icecream machine.
Panna cotta
2 cinnamon sticks
4 star anise
6 cardamon pods
8 grates of nutmeg
3 cloves
400ml milk
400ml thickened cream
4 leaves gelatin
70g castor sugar
1 tbs honey
2 cinnamon sticks
4 star anise
6 cardamon pods
8 grates of nutmeg
3 cloves
400ml milk
400ml thickened cream
4 leaves gelatin
70g castor sugar
1 tbs honey
Method
Preheat oven to 180 degrees and roast spices on a tray (except for nutmeg) for 5 minutes or until fragrant. Let cool and pound roughly in a mortar and pestle with nutmeg.
Place spices in a small sauces pan with milk. Let simmer for 10-15 minutes to infuse.
Remove from the heat and let stand for 20 minutes. Add honey and sugar. Strain and pour into a medium sized stainless steel bowl. Soften gelatin leaves in a bowl of cold water for 1 minute. Remove gelatin and add to warm milk. Let cool. Whip cream to soft peaks in a medium sized bowl. Fold cream into cool milk and honey mixture and pour into 6 ramekins and refrigerate until set. Carefully unmould panna cottas into 6 bowls and serve with a scoop of the custard apple icecream.
Preheat oven to 180 degrees and roast spices on a tray (except for nutmeg) for 5 minutes or until fragrant. Let cool and pound roughly in a mortar and pestle with nutmeg.
Place spices in a small sauces pan with milk. Let simmer for 10-15 minutes to infuse.
Remove from the heat and let stand for 20 minutes. Add honey and sugar. Strain and pour into a medium sized stainless steel bowl. Soften gelatin leaves in a bowl of cold water for 1 minute. Remove gelatin and add to warm milk. Let cool. Whip cream to soft peaks in a medium sized bowl. Fold cream into cool milk and honey mixture and pour into 6 ramekins and refrigerate until set. Carefully unmould panna cottas into 6 bowls and serve with a scoop of the custard apple icecream.
Posts
I had a custard apple only a couple of days ago from my local fruit shop - it was sweet, creamy and delicious!
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