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Custard apple parfait

  • 0:15 Prep
  • 4 Servings


  • 1 large custard apple
  • 300ml ctn pouring cream
  • 1 teaspoon vanilla bean paste
  • 2 teaspoons brown sugar
  • 4 Stem Ginger Cookies, crumbled


  • 1
    Cut the custard apple into quarters. Scoop out flesh and place in a bowl. Discard skin. Remove and discard seeds.
  • 2
    Beat the cream and vanilla in a medium bowl until soft peaks form.
  • 3
    Divide one-third of the custard apple among four 185ml (3/4-cup) capacity serving glasses. Top with half the cream mixture. Sprinkle with half the sugar and half the biscuit. Repeat with another one-third of the custard apple, remaining cream mixture and sugar. Top with three-quarters of the remaining biscuit. Top with remaining custard apple and biscuit.

Source: taste.com.au


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