Black Sapote Mousse by Beris Maurer
4 ripe/soft black sapote, 1 heaped tablespoon honey, 2 heaped tbsps cocoa.
The ingredients are approximate so just mix to taste. Don’t use cheap cocoa.
Black Sapote Crème Flan by Karen Bracken
Crush 200 gms gingernuts, add ½ cup melted butter or equivalent
Add 2 tablespoons desiccated coconut
Combine and press into 23cm pie plate (bring high up the sides) refrigerate
Blend 600 gm – 2 very large chocolate pudding fruit with 250 gm cream cheese
Whip until stiff ½ cup thickened cream with 2 tablespoons icing sugar
Fold altogether and pour into pre-prepared crushed biscuit base, refrigerate
Serve by the spoonful because overnight as the flavours develop, the filling is absorbed by the biscuit base therefore bringing out the bite of the gingernuts!