1 cup akee arils
3 Tbl flour
4 egg yolks
¼ tsp white pepper
1 tsp worcestershire sauce
3 tsp butter
1 cup milk
½ tsp salt
4 egg whites

Simmer akee arils in water for ten minutes. Drain thoroughly.

Melt the butter over a moderate heat. Stir in the flour. Add milk and cook until the mixture thickens. Add seasonings. Remove from the heat.

Beat in egg yolks, one at a time. Stir in akee and let mixture cool to room temperature.

Heat oven to 375°F. Butter a deep casserole. Beat egg whites until stiff enough to form peaks.

Fold the egg whites into akee mixture. Pour souffle mixture into casserole. Bake for about 35 minutes until the top is lightly brown.

Tropical Fruit News, May 1993

DATE: September 1993

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