Kirsch-flavoured Pawpaw Soufflé

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  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.