Custard Apple or Soursop Bavarois

serves 4. Soak gelatine leaves in a little cold water for 5 minutes. Heat lime juice to simmering point. Squeeze gelatine leaves, then drop into lime juice, stirring to dissolve. Stir lime juice mixture into fruit puree, then sift in a little of the icing sugar (you will need more if using soursop than if using custard apple). Whisk mixture to blend it perfectly. Taste for sweetness and adjust, if necessary. Fold cream into puree, then pour into individual moulds or a large bowl. Refrigerate until set. Serve with a tropical fruit salad. Note: Pure icing sugar - this is available in Australian supermarkets, but I believe is difficult to find in US - it is icing sugar (confectioner's sugar) which does NOT have cornflour (cornstarch) mixed into it. 1 cup is 250ml, 1 tablespoon 20ml.