Brazilian recipe
Papaya Bavaroise with Yoghurt and Honey Cream (Bavaroise de papaia ao creme de iogurte e mel)
This papaya bavaroise with yoghurt and honey cream is a light, refreshing, and elegant dessert, perfect for finishing off a meal with a refined touch.
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Ingredients
1/2 papaya
100 ml orange juice
1 teaspoon liquid sweetener
1 teaspoon unflavored powdered gelatin
1 tablespoon cold water
1 espresso cup heavy cream
1 egg white, whisked into stiff peaks
1 espresso cup water
1 espresso cup honey
3 tablespoons plain fat-free yoghurt
100 ml orange juice
1 teaspoon liquid sweetener
1 teaspoon unflavored powdered gelatin
1 tablespoon cold water
1 espresso cup heavy cream
1 egg white, whisked into stiff peaks
1 espresso cup water
1 espresso cup honey
3 tablespoons plain fat-free yoghurt
Where to find ingredients
Find fresh papayas and citrus in the produce section of local grocers such as Choppies or Pick n Pay. High-quality yoghurt, honey, and dairy products are widely available in the chilled aisles of local supermarkets.
Preparation method
- Blend the papaya, orange juice, and sweetener in a blender until the mixture is completely smooth.
- Bloom the gelatin in the cold water and let it stand for five minutes.
- Gently heat the heavy cream and stir in the bloomed gelatin.
- Whisk thoroughly to ensure the gelatin is fully dissolved.
- Fold this mixture into the blended papaya cream.
- Gently incorporate the stiff egg white into the mixture.
- Divide the mixture into individual serving molds.
- Chill in the refrigerator for about six hours until firmly set.
- Prepare the accompanying sauce by heating the water with the honey.
- Allow the syrup to cool down completely.
- Stir the fat-free yoghurt into the cooled syrup.
- Unmold the bavaroise and serve with the yoghurt cream drizzled around the base.
Observations
This recipe expertly pairs the natural sweetness of papaya with the airy texture of whipped egg whites, complemented by a silky, chilled yoghurt and honey sauce.
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