1/2 c Brown Sugar
1 Env Unflavored Gelatin
1/2 ts Salt
2/3 c Milk
3 Eggs, separated
1 c Pawpaw Pulp, strained
1/4 c Sugar
In a saucepan, mix together brown sugar, gelatin, and salt. Stir in milk
and slightly beaten egg yolks. Cool and stir until mixture comes to a boil.
Remove from fire and stir in pawpaw pulp. Chill until it mounds slightly
when spooned (20 to 30 minutes in refrigerator). Shortly before the mixture
is sufficiently set, beat eggwhites until they form soft peaks; then
gradually add sugar, beating until stiff peaks form. Fold the partly set
sapaw mixture thoroughly into egg whites. Pour into a 9 inch graham cracker
crust or into parfait glasses and chill until firm. “Then lock the doors to
keep the neighbors out.”
Yields
1 Servings