- Prep time: 15 mins
- Finished in: 15 mins
By
Yield: 2 litres
Ingredients
- 1 1/2 cups feijoa pulp
- 1 cup sugar
- 1/4 cup lemon juice
- 2 eggs, separated
- 300ml cream
Method
Place feijoa pulp in a bowl with sugar and lemon juice, refrigerate overnight.
The next day, beat egg whites until stiff peaks and in a separate bowl whisk egg yolks.
Beat cream until whipped but not too stiff.
Gently mix feijoa, egg yolks and cream and then fold in egg whites.
Pour mixture into a 2 litre container, cover with a tight fitting lid and freeze until set.
how runny is the mixture suppose to be ? mine is verry runny
If you mean the pulp. It has to be soft. If the mixture is runny when freezing, it needs to be frozen longer. the egg whites need to be beaten to a stiff peak. I had to Google this to understand what it looked like.
Great recipe, have used it several times this year! :)