Custard Apple Blancmange (Manjarblanco de cherimoya)
A sophisticated Chilean dessert which combines an egg-thickened dulce de leche with a creamy puree of custard-apple. Finish with the sweet summer berries of which Chile has more than its share, including its own variety of blackberry, 'murtilla', described by the Spanish conquistadors as the queen of all fruits.
1 large can (14oz) sweetened condensed milk
1 large can (12oz) evaporated milk
2 large eggs, separated
1 large ripe cherimoya, pulp only de-seeded and mashed
Combine the two milks in a heavy saucepan and cook gently, stirring steadily, over a medium heat for 20-30 minutes, till as thick as double cream and lightly caramelised. Allow to cool in a bowl.
Beat in the yolks, place the bowl over a panful of simmering water and whisk till the mixture thickens to a custard - about 10 minutes.
Remove from the heat and fold in the egg-whites, well-whisked. Fold in the cherimoya pulp.
Serve well-chilled in pretty glasses, topped with whipped cream and whatever berries take your fancy - strawberries, being native to Chile, would be perfect.
Recipe from The Latin American Kitche