1½ sachets of gelatine
5 Tbl warm water
grated rind of 2 lemons
8 oz Philadelphia cream cheese
1 cup black sapote pulp
8 oz cultured sour cream or fresh cream
1½ cups sultanas soaked in a little rum
1 pre-baked shortcrust shell
juice of 1 lemon, strained
2 oz caster sugar
2 egg yolks
1 cup whipped cream

Soften the gelatine in the warm water. Cut cream cheese into lumps and place in blender with black sapote pulp. Blend until smooth.

Mix melted gelatine with lemon juice and grated lemon rind, add to puree in blender with egg yolks, sugar and sour cream.

When smooth, fold in the sultanas soaked in rum. This should be done in a bowl over ice to speed the cooling of the mixture, but remember to stir to make sure it does not set on the bottom.

When it thickens, pour gently into the pre-baked pie base and refrigerate for 4 hours before serving.

To serve, decorate with whipped cream, some grated chocolate and strips of lemon rind.

Denise Welch,
Capricornia Branch Newsletter Vol.8 No.5

DATE: November 1991

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