BLACK SAPOTE SWISS ROLL
Method:
Flesh from 4 Black Sapote blended with hand wisk (not blender).
Spray leather-making dryer tray with vegetable oil. Spread black sapote on drying tray 1/4 - 3/8 inch thick, dry until leathery.
Remove leather, and when cool, spread thickened cream evenly over it. Roll gently, place in freezer for 3-4 hours and then cut with electric carving knife to desired widths.
DATE: November 1991
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