Preparation

Put the condensed milk in the fridge to freeze overnight, the next day beat it until it doubles in volume.
Add the soursop slices drizzled with lemon juice so that they do not darken, reserve some for garnish.
Incorporate with rapid and enveloping movements the hydrated fishtail in warm water and barely cover it or in a water bath and already cold. pour the mixture into a lightly oiled mold and refrigerate for several hours until set. To unmold, dip the mold in hot water for a few seconds, garnish with slices of soursop and maraschinos cut in half.
Another option: you can replace the soursop with two large custard apples.

Ingredients

  • a cup of evaporated milk
  • a graviola of approximately half a kilo
  • sugar to taste
  • six sheets of colapez (two and a half tablespoons of powder)
  • juice of a lemon
  • oil spreading mold
  • six red or green maraschins