1 tsp lemon juice
½ cup icing sugar
1 cup of passionfruit puree
½ cup double or heavy cream
½ cup single cream
1 egg white, beaten stiff
Mix icing sugar, lemon juice and passionfruit pulp well.
Combine both creams and beat until thick but not stiff.
Combine cream and puree; fold in one stiffly whipped egg white.
Pour into plastic container and freeze; remove a little while before using to let it soften.
DATE: July 1993
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