Vegan Peruvian Week Day 5: Crema de Café con Chirimoya

Coffee Cream with Cherimoya

the ice cream fruit and crumble custard

Cherimoya is also known as the ice cream fruit, you just put it in the freezer and it has a creamy ice cream like consistency.

Serves 4
2 cherimoyas
60g vegan margarine
4 T. crushed cookies
4 T. oats
mint leaves

Coffee Custard
1 T. flour
2 T. cornflour
1 T. cocoa powder
225 ml soy milk
225 ml espresso coffee
40 g caster sugar

Coffe Cream
3 T. ground chia seeds
125 ml water
65 g caster sugar
2 T. cornflour
50 ml soy milk
50 ml soy cream
100 ml espresso coffee
50 ml coffee granules
150 ml coconut cream

a hand full of ingredients today

Peel cherimoya and cut into 1 cm pieces, use a paring knife to filet around the seeds and discard them. Put the pieces in the fridge.

Make the coffee custard by mixing the flour, cornflour and cocoa powder with half the soy milk and set aside.

soon we will have that custard consistency

Place rest of soy milk, espresso and half the sugar in a pot and stir on low heat til sugar dissolves.

Add the chocolate sauce to the pot, bring to a boil and stir until it thickens.

Pour the custard into a baking dish.

Mix vegan margarine, cookie crumbs, oats and remaining sugar in a bowl.

Place over custard.

Heat oven to 160°C and bake for 20 minutes.

Now the coffee cream, mix ground chia seeds, sugar, cornflour and 125 ml water in a bowl.

In a pot mix soy milk, soy cream, espresso and coffee granules and heat on small flame until it begins to simmer.

Add the chia mix and stir constantly for 20 minutes.

Remove from heat, add coconut cream and put in mixer until creamy.

In a mug put one layer of crumble custard.

depending on how you like your custard, you can mix or for crunchines leave it alone

Then add one layer coffee cream, then cherimoya cubes.

Top with crumble custard again and decorate with mint leaves.

Buen apetito!