1 cup mashed casimiroa (white sapote)
¾ cup sugar
1 tsp gelatine
2 Tbl cold water
3 Tbl boiling water
300 ml cream, whipped

Soak gelatine in cold water. In bowl, put mashed casimiroa pulp and sugar and mix well. Add soaked gelatine which has been dissolved in the hot water. Chill until thickened. Beat until smooth. Fold in whipped cream. Pour into wet mould and freeze.

Addition of other fruit would add colour, e.g. cherries. Very rich and delicious.

Ann Oram, Rockhampton

DATE: July 1985

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