300 g sapote pulp
200 g castor sugar
300 g whipped cream
1 Tbl gelatine

Cream sugar and sapote pulp until smooth, add the softened gelatine to this mixture. This is done by adding a few teaspoons of boiling water to the gelatine. Strain so as to avoid any lumps getting into the mixture. Leave until partially set, then add whipped cream by folding it in gently with a large metal spoon.

Meanwhile grease a mold or plastic container and spoon in the mixture. Refrigerate until set.

To Serve: Turn the Bavarois out on a serving plate and decorate with cream rosettes and slices of kiwi fruit.

Fay Dundas
Darwin Branch RFCA News, Aug. 1986

DATE: September 1987

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