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  COAST CUISINE  

  Kirsch Flavoured Paw Paw Soufflé

 

 Coastweek   Kenya


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KIRSCH FLAVOURED
PAWPAW SOUFFLÉ

Coastweek - - An unusual and delectable favourite
from Shanzu, on the Kenya North Coast.

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INGREDIENTS: (six servings)

  • 500Gms. (one lbs.) peeled, seeded pawpaw

  • one and one third cups cream

  • quarter cup Kirsch liqueur 

  • four egg whites

  • 60g (2oz) caster sugar

  • For decoration marinated tangerine/ mandarine segments

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METHOD:

  1. Purée the pawpaw in a blender or a food processor with the liqueur; chill.

  2. Whip the egg whites until stiff, gradually adding the caster sugar.

  3. Chill, then whip the cream until a thick consistency is obtained.

  4. Combine all the ingredients and serve in a glass bowl and decorate with the fruit.

We are always interested in your opinions, suggestions, comments or 
contributions - If you have a favourite 'traditional' recipe that might go 
down well along the East African Coast, do send it in to us and we can 
share your pleasure and treasure with our readers around the world.

info@coastweek.com

 

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