A exquisite terrine of cherimoya and aguaymanto, a perfect combination of sweet and tangy flavors that will surprise you. Ideal for enjoying on any special occasion.
A delicious terrine of cherimoya and aguaymanto, a perfect recipe for sharing at gatherings and celebrations.
The blend of sweet and tangy flavors will impress your guests.
Prepared with peeled and chopped cherimoyas, caramelized aguaymanto with orange liqueur, whipped cream, and gelatin to give it structure.
A true delight that you can't miss to try.
Cherimoya and Aguaymanto Terrine
Ingredients
2 kilograms of Cherimoyas in pieces
1 kilogram of Aguaymanto
2 tablespoons of Unsalted butter
½ cup of Brown sugar
¼ cup of Orange liqueur
6 Beaten egg yolks
½ cup of Sugar
1 tablespoon of Cornstarch
1 ½ cup of Evaporated milk
1 cup of Heavy cream
3 teaspoons of Powdered gelatin
Aguaymanto with shell
Preparation
Step 1 : To begin, remove the dry leaves from the aguaymanto.
Step 2 : Next, melt the butter in a skillet and add the aguaymanto along with the brown sugar, caramelizing them.
Step 3 : Then pour the orange liqueur over them and flambé, reserving the mixture.
Step 4 : In another bowl, dissolve the gelatin in water and heat it without boiling, then let it cool.
Step 5 : Meanwhile, cook the egg yolks with sugar and cornstarch, adding the milk and thickening the mixture, which then cools.
Step 6 : Next, incorporate the whipped cream and gelatin into the egg yolk mixture.
Step 7 : Line a mold with plastic wrap, then layer aguaymanto, cherimoya, and the prepared cream.
Step 8 : Refrigerate this mixture for at least 4 hours to set.
Step 9 : Finally, unmold and decorate with fresh aguaymanto before serving.
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