In a saucepan, mix together brown sugar, gelatin, and salt.
Stir in milk and slightly beaten egg yolks.
Cool and stir until mixture comes to a boil.
Remove from fire and stir in pawpaw pulp. Chill until it mounds slightly when spooned (2 to 3 minutes in refrigerator).
Shortly before the mixture is sufficiently set, beat eggwhites until they form soft peaks; then gradually add sugar, beating until stiff peaks form.
Fold the partly set sapaw mixture thoroughly into egg whites.
Pour into a 9 inch graham cracker crust or into parfait glasses and chill until firm.
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