For 10 humans)
elements:
1 kilo of ripe custard apples
three sheets of gelatine
4 tablespoons water
3 egg whites
½ cup powdered sweetener
1 natural yogurt, low fat
Orange Sauce
3 cups orange juice
½ cup powdered sweetener
1 teaspoon cornstarch
1 orange reduce into julienne
Orange slices for garnish
training:
Peel and put off the custard apple pulp. Mash the pulp slightly. Upload sweetener powder. Beat the egg whites and blend with custard and yogurt with soft, enveloping moves. Soak the gelatine leaves in bloodless water until they may be as sticky paste, then dissolve it in four tablespoons of warm water and heat in microwave till dissolved.
Blend gelatin with custard aggregate with gentle moves till fully included.
Distribute the mixture into a plastic mold or mildew square pan coated with plastic wrap. Refrigerate for 1 hour and serve with sauce oranges or strawberries.
