4 cups pawpaw pulp
1½ cups castor sugar
Juice of two lemons
2 egg whites
Sieve the pawpaw pulp or buzz it in a food processor, taking care not to liquidize it. Add sugar and lemon juice.
Beat egg whites until stiff, fold egg whites gently into pawpaw mixture.
Freeze in 2 ice cream trays until firm. Serve in stemmed glass with very finely grated lemon rind sprinkled on top.
DATE: March 1985
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