Sitaphal Cream (Custard Apple Cream) is a refreshing dessert prepared with a handful of ingredients.
‘Sitaphal’ in Hindi means ‘Custard Apple’. The fruit is native to Mexico, Peru, India, Central America, and Lebanon. Custard apple is a sweet and delicious fruit that grows on small trees, it has a creamy flesh, and is good for the immune system! There are inedible black seeds which need to be removed before eating. It is custard-like, creamy coloured, fragrant and soft flesh. Being from Mumbai, this was my ‘to go to’ recipe during the sitaphal season.
This simple 10-minute recipe is perfect for a light dessert. The recipe is very simple to prepare, but the only time-consuming part here is separating the seeds from the fruit. You can remove each seed individually by hand, but I prefer to quickly pulse the custard apple for 10 seconds in a blender for quick deseeding.
1 large or 2 medium custard apples
1 cup whipping cream
2 tablespoons castor sugar
1 teaspoon chopped custard apple
Roughly chop up the fruit into pieces and roughly blend it for 10 seconds. Remove the seeds with a spoon.
Whisk the cream and sugar to a fluffy soft peak. It will take around 5-8 minutes to achieve that consistency. Be careful not to over whip.
Add the deseeded sitaphal (custard apple) and stir gently to mix well. Chill for an hour or so in the fridge before serving.