6 leaves (1 sachet) of gelatine
Juice of 2 limes, strained
8 egg yolks
8 egg whites
150 g (5 oz) caster sugar
300 ml whipping cream
375 ml (1½ cups) custard apple puree

Place gelatine leaves in cold water to soften. Place egg yolks in double boiler over heat and beat the yolks with the sugar until light and fluffy.

Lift the softened gelatine leaves from the cold water and drop them into the warm egg mixture, stir to dissolve. Add the custard apple puree and keep stirring over heat until it thickens and coasts the back of a spoon.

Remove from heat and set bowl over crushed ice to cool down, stirring now and then to stop it from setting on the bottom. Beat the egg whites until they hold soft peaks. Whip the cream until it is stiff.

Take a large soufflé mould and place a collar of greaseproof paper around it about 5 cm (2 inch) above the rim of the bowl. Secure the collar with a little sticky tape or a rubber band. Place in freezer to chill before filling.

When the custard apple custard is thickening and nearly cold, stir in half of the egg whites and then fold in the remaining egg whites, continue by folding in all of the whipped cream. Pour into pre-chilled soufflé mould and place back in freezer for at least 4 hours.

Before serving, remove the paper collar and serve sprinkled with a little zest of fresh lime.

Capricornia News Vol.8 No.4

DATE: January 1992

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