Instructions: This dessert is related to cheesecake but while it has the latters richness, it is much more subtle. Because of that subtlety, it is difficult to decorate in any way. At most, you could try some shaved curls of white chocolate, but it is at its best with no more than a thin topping of completely plain pouring cream.

Dissolve 3 teaspoons of gelatine in one third of a cup of boiling water.

Beat 500 grams of softened cream cheese thorough- ly, then add the gelatine mixture, half a cup of caster sugar, 190 mL cream and the pureed flesh of 2 fairly large custard apples. Beat until smooth then pour into 8 dessert glasses or pots.

Refrigerate for 2-3 hours.

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