Preparation:
Makes a scant quart
1. Pour wine into small saucepan; sprinkle gelatin over wine.
2. Let stand a few minutes to soften; stir over low heat until gelatin dissolves.
3. Add sugar, lemon juice, lemon peel and salt; stir until sugar dissolves. Set aside to cool.
4. Cut papayas in halves and remove seeds; pare fruit; dice into blender jar.
5. Blend smooth to measure 2 cups; stir into wine mixture.
6. Turn into deep loaf pan and place in freezer until frozen, about 3 hours.
7. Beat cream to soft peaks.
8. Turn frozen mixture into chilled bowl, breaking up into small chunks; beat at low speed until smooth, then increase speed and beat until fluffy.
9. Add cream and beat until well blended; return to freezer and freeze firm 1 to 2 hours longer. |
