300g sapote pulp
300 ml whipping cream
200 g pure icing sugar (or less, to your taste)
2 Tbl Capt. Morgan Rum (or other rum, brandy or liqueur)
Crush and sieve icing sugar, mix in with the sapote pulp, meanwhile whip cream and fold it in lightly with a metal spoon until the cream is fully incorporated with the pulp. Lastly, add rum and spoon the contents into a mold and refrigerate.
Serve plain or decorate with cream rosettes. After refrigerating for several hours you may like to freeze the mousse for a later date. One good thing about sapote pulp - it can be prepared beforehand, frozen and used later.
DATE: January 1988
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