2 cups moist, sweet jakfruit, blended
1 packet lemon jelly
½ cup boiling water
1 pastry shell
Dissolve jelly crystals in boiling water, allow to cool. Add jakfruit.
Spread into a pastry shell and set in the fridge. Serve with sweetened whipped cream.
Diced carambola may be spread over the filling, and pressed in lightly before it sets. This recipe can also be set in a mould, but it is advisable to add extra gelatine, depending on the consistency of the fruit.
DATE: September 1989
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