Sapodilla Souffle - cooking recipe

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

Preparation

Preheat oven to 300\u00b0F.
In a saucepan, mix sapodilla, milk and cream.
Cook over low heat for 10 minutes, stirring constantly.
Add cinnamon, carambola juice, sugar and salt.
Cool until mixture is at room temperature.
Carefully fold in egg whites.
Turn into small souffle dishes, 4 x 2 x 1 1/2.
Bake 25 minutes.
Brush top with melted butter.
Serve immediately.