- 4 Ounces egg yolk
- 1 Cup vegan heavy cream
- 1 Cup fresh guanabána puree
- 1 Ounce powdered gelatin
- 1 Cup fresh black sapote
- 12 Ounces white chocolate couverture
- 6 Ounces granulated or powdered sugar
Whisk the egg yolks with granulated or powdered sugar until creamy, then whip in the vegan heavy cream. Heat the soursop puree and powdered gelatin until gelatin is melted. Combine the white chocolate couverture and fresh black sapote with the soursop gelatin mixture. Add the egg, sugar, and cream mixture. Chill in refrigerator for a few hours, then serve.