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Presentation
A dessert made with cherimoya pulp, potato starch or cornstarch, guar gum, and salt.

Ingredients
For 4 servings:

• 600-700 g cherimoya
• 2 tablespoons potato starch or cornstarch
• 1/2 teaspoon guar gum
• A pinch of salt

Preparation

1. Peel the cherimoya and remove the seeds.
2. Blend the pulp.
3. Add the starch and guar gum.
4. Mix with a pinch of salt.
5. Cook over low heat to thicken the mixture until it becomes more solid than a cream.
6. Wait a few minutes for the mixture to cool slightly.
7. Pour it into a mold or individual molds.
8. Place it in the refrigerator for at least 2 hours.
9. Serve, optionally garnished with caramel and chocolate shavings.

Allergens

• Cherimoya: possible reactivity in case of confirmed allergy to other tropical fruits.
• Corn: possible cross-reaction in case of sensitivity to grasses.
• Potatoes: possible individual intolerance; possible reactivity in case of allergy to grasses, birch, or parietaria.

Notes

• Guar gum is an excellent thickening and gelling agent, which can be replaced with agar-agar, cornstarch, or rice starch.

Safety / Intended Use
This product can be suitable for individuals suffering from:

• Anorexia (weight loss)
• Mucositis (inflammation and lesions in the oral cavity)
• Xerostomia (dry mouth)
• Dysphagia (difficulty swallowing)

The product must be prepared and handled under strict hygienic conditions.