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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:
-
Purée
the pawpaw in a blender or a food processor with the liqueur;
chill.
-
Whip
the egg whites until stiff, gradually adding the caster sugar.
-
Chill,
then whip the cream until a thick consistency is obtained.
-
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.
coastwk@africaonline.co.ke
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Copyright
©
'96, '97, '98, '99, '00, '01, '02,
'03, '04, '05, '06, 2007.
Coastweek
Newspapers Ltd. All rights reserved.
Comments and questions: coastwk@africaonline.co.ke
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