4 egg yolks
300 ml whipping cream
1 pkt gelatine
225g cherimoya pulp
175g castor sugar
3 egg whites
lemon juice
6 Tbl very hot water

Taste the fruit pulp, add a little lemon juice to emphasise the flavour.

Boil a pan of water. Put the egg yolks and sugar in a separate bowl, and place over the pan of boiled water, whisk the yolks until ribbons form.

Put 6 Tbl hot water in a cup and add the gelatine and dissolve. Stir into the egg mixture.

Whisk the whipping cream to soft peaks (not stiff). Fold this into the cooled egg yolk alternately with the fruit pulp.

Taste - adjust if necessary by adding a few drops of lemon juice very slowly.

Whisk the egg whites in a separate bowl, then fold in.

Turn the mixture into one large dessert bowl then chill a short while.

To serve, use a scoop and serve a portion onto a flat plate. Ladle some chilled, sieved fruit pulp beside the souffle. Garnish with an upturned half of a rambutan.

Pulp accompaniment: any bright contrasting-coloured fruit pulp.

This can be made with any of the custard apple family or soursops.

Dianna Todd Banks

DATE: January 1994

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