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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Muffin Goddess directed me to this recipe from the people at the Fairchild Tropical Garden in Florida. Ingredients:
1 cup sapodilla, ripe and mashed |
1/2 cup heavy cream |
1/4 cup milk |
1 teaspoon ground cinnamon |
1 teaspoon star fruit juice |
sugar, salt to taste |
3 egg whites, whipped until stiff but not dry |
1/4 cup butter, melted |
Directions:
1. Preheat oven to 300°F.
2. In a saucepan, mix sapodilla, milk and cream.
3. Cook over low heat for 10 minutes, stirring constantly.
4. Add cinnamon, carambola juice, sugar and salt.
5. Cool until mixture is at room temperature.
6. Carefully fold in egg whites.
7. Turn into small soufflé dishes, 4 x 2 x 1 1/2.
8. Bake 25 minutes.
9. Brush top with melted butter.
10. Serve immediately.
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