I bought it online and received it a couple of days later. The fruit was very fresh and green and after a little research I found out that it should be very very ripe to be used as a chocolate replacement. It took more than two weeks resting on my kitchen bench for the once green fruit become dark and soft, like a over ripe avocado.
A big leap of faith is required to have a first try
of it. The ripe fruit has a dark, soft flesh, with big seeds and pretty repulsive looking. As per the taste, it requires a lot of imagination to actually taste the chocolate.
This recipe is the result of a couple of tries and I promise that if you serve it and you don't tell nobody will know is not chocolate.
The fruit has a lot of carbs and natural oils so is not exactly a "light" food but it is still a healthier dessert. I have tried to make it with both, sugar and stevia but I really dislike the stevia after taste and bitterness - if you are used to it I don't think you will feel much difference.
Overall I think is an interesting ingredient and I will be trying to use it as a chocolate replacement in other recipes. And you, have you ever tried Black Sapote? What do you think.
If you are in Australia, you can find Sapote at Charlies fruit online.
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Sapote-Chocolate Coffee Cream
Serves: 4 | Cost:$ | Difficulty: Easy | Time: 10min plus fridge time
Author: Rachel Elich
Ingredients
- 200g Black Sapote fruit very ripe (two fruits)
- 4 Tablespoons light thickened cream
- 2 Tablespoons good quality cocoa powder plus some to garnish
- 2 Teaspoons instant coffee
- 2 Teaspoons of hot water
- 1 Tablespoon Sugar or to taste (you can use Stevia)
- 1 Teaspoons natural vanilla essence
- Fresh double cream and coffee grains to garnish
- In a cup dissolve the instant coffee in the hot water
- Scope out the flesh of the Sapotes into a large bowl
- You can use a fork to whisk the fruit pulp until it is smooth or you can pulse it a couple of times in the food processor
- Stir in the dissolved coffee, cocoa powder, sugar and cream until all smooth
- Adjust the sugar to your liking
- Divide the cream into four small glasses
- Top with a layer of double cream, sprinkle some cocoa powder and garnish with coffee beans (optional)
- Leave in the fridge covered with plastic wrap for a couple of hours before serving it.
Wow, Rachel! That would take a big leap of faith! I think that the strangest looking fruit I've ever seen! I've never heard of this Sapote, or seen it anywhere, so I doubt I'd be able to find it here in LA. Your dessert looks absolutely awesome, though!
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