9 leaves (1½ sachet) gelatine
90 ml lime or lemon juice
700 ml (3 cups) prepared soursop pulp
300 ml (1 cup whipping cream)

To prepare flesh, press through a sieve with a wooden pestle to remove seeds from pulp.

Place gelatine leaves in cold water to soften.

Pour the lime or lemon juice in a small saucepan and heat gently. When the gelatine leaves have softened, lift and squeeze out some water and drop them in the warm juice to melt.

When gelatine has melted thoroughly, stir it into the prepared soursop pulp and place over ice to cool.

Whip the cream until it holds soft peaks, but do not overwhip it. Stir this whipped cream into this cool soursop pulp and pour it all into a ring mould. Place in refrigerator to set for at least 4 hours.

TO SERVE: Unmould onto a large round platter and fill centre with a passionfruit sauce and serve with small biscuits. If you are fond of rum or liqueur in dessert, simply add 30 ml of your preferred flavour to the Bavarois or the sauce.

Elsie Salleras
Cardwell/Johnstone Branch News June 1994

DATE: May 1995

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