Brazilian recipe
Papaya Bavarian Cream with Yogurt and Honey Sauce (Bavaroise de papaia ao creme de iogurte e mel)
This papaya bavarian cream with yogurt and honey sauce is a light and practical Brazilian dessert, prized for its delicate balance of flavors.
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Ingredients
1/2 papaya
100 ml orange juice
1 tsp liquid sweetener
1 tsp unflavoured powdered gelatine
1 tbsp cold water
1 espresso cup heavy cream
1 egg white, beaten to stiff peaks
1 espresso cup water
1 espresso cup honey
3 tbsp fat-free yogurt, whipped
100 ml orange juice
1 tsp liquid sweetener
1 tsp unflavoured powdered gelatine
1 tbsp cold water
1 espresso cup heavy cream
1 egg white, beaten to stiff peaks
1 espresso cup water
1 espresso cup honey
3 tbsp fat-free yogurt, whipped
Where to find ingredients
You can find fresh produce at local greengrocers or supermarkets. Heavy cream, yogurt, and honey are available in the dairy and pantry aisles of any major grocery store. As a substitute, you may use caster sugar instead of liquid sweetener if preferred, though the original recipe uses liquid sweetener for consistency.
Preparation method
- Blend the papaya, orange juice, and sweetener in a blender until the mixture is smooth
- Hydrate the gelatine in a tablespoon of cold water and let it rest for five minutes
- Heat the heavy cream and add the hydrated gelatine
- Stir well until completely dissolved
- Incorporate this mixture into the blended papaya cream
- Gently fold the stiff egg white into the mixture
- Pour the batter into individual moulds
- Refrigerate for about six hours until set
- Prepare the accompaniment sauce by heating the water with the honey
- Allow the syrup to cool completely
- Mix the fat-free yogurt into the cooled syrup
- Unmould the bavarian cream and serve with the yogurt sauce around it
Observations
This recipe pairs the natural sweetness of papaya with the aerated texture of egg whites, all finished with a smooth yogurt and honey sauce. It is a refreshing, light, and sophisticated dessert option that highlights fresh fruit in a classic technique.
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