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BULLETIN 77, HAWAII EXPERIMENT STATION 



Passion-fruit cake icing* 



yield IV3 cups 



3 tablespoons butter 14 cup fresh passion-fruit pulp 



2% cups confectioner's sugar or 



3 tablespoons passion-fruit syrup 



Press passion-fruit pulp through a poi cloth or sieve to remove seeds. 

 Cream butter, add part of the sugar gradually; then add fruit pulp and 

 remaining sugar, beating until the mixture is smooth and stiff enough to 

 spread on cake. 



Passion-fruit sherbet 



6 servings 



% cup sugar with passion-fruit syrup 

 or 



2 cups sugar with fresh passion-fruit 

 juice 



% cup fresh passion-fruit juice 

 or passion-fruit syrup 



1 egg white 



2 cups water 



Combine sugar and water, then heat to the boiling point. Cool, add pas- 

 sion-fruit and unbeaten egg white, and pour into freezer. Freeze, using 8 

 parts of ice to 1 part of ice-cream salt. 



Passion-fruit ice cream 



6 servings 



% cup sugar with passion-fruit syrup 2 cups thin cream 



or V2 cup passion-fruit syrup or 



1 cup sugar with fresh passion-fruit fresh passion-fruit juice 



juice V 2 tablespoon vanilla 



Add other ingredients to cream and stir until dissolved. Pour into freezer 

 and freeze, using 8 parts of ice and 1 part of ice-cream salt. 



Passion-fruit mousse 



6 servings 



V2 tablespoon gelatin IV4, cups passion-fruit syrup 



2 tablespoons cold water 1 cup whipping cream 



3 tablespoons boiling water 



Soak gelatin in cold water, then add boiling water, and melt over hot 

 water until thoroughly dissolved. Chill and whip cream, fold in syrup and 

 gelatin. Freeze from 4 to 5 hours in mechanical refrigerator pan or in 

 tightly sealed mold packed in ice, using 3 parts of ice to 1 part of ice-cream 

 salt. Seal mold by using narrow strip of cheesecloth dipped in melted 

 paraffin or lard. 



* Adapted from receipe booklet from Kremer Plantations, Cardiff-By-The-Sea, California. 



