1 sachet of gelatine
2 Tbl water
6 passionfruit, pulped
300 ml cream
1½ cups fresh or canned mango pulp.
3 Tbl rum
Dissolve gelatine in the water over low heat. Cool and stir in mango and passionfruit pulp. Place over ice until the mixture starts to thicken.
Stir in rum, fold in whipped cream. Pour into a chilled mould that has been rinsed out with cold water and allow to set.
Unmould onto a serving dish and serve with a salad of sliced bananas and strawberries.
DATE: November 1990
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