Casimiroa Souffle Recipe

 4 egg whites
250ml mashed casimiroa
10ml lemon juice
20ml sugar
1ml salt

Whip egg whites and salt until quite stiff.
Mix casimiroa pieces with lemon juice and sugar.
Fold fruit into egg white and transfer to a buttered casserole.
Bake at 180˚C for 40 minutes, until soufflé is firm in the centre.

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