CARAMBOLA SOUFFLE
Ingredients:
2 cups diced carambola
1 cup fruit juice
2 Tbl gelatine
3 Tbl sugar
2 egg whites.
Method:
Dissolve gelatine in ½ cup fruit juice over flame. Add rest of juice, 2/3 cup sugar and diced fruit. Refrigerate till setting. Beat egg whites till stiff. Fold in remaining sugar. Stir into fruit mix with a fork. Serve in individual dishes if preferred.
DATE: September 1983
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