Brazilian recipe
Papaya Bavaroise with Yogurt and Honey Cream
This papaya bavaroise with yogurt and honey cream is a light and practical dessert, prized for its perfect balance of flavors.
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Ingredients
1/2 papaya
100 ml orange juice
1 coffee spoon liquid sweetener
1 coffee spoon unflavored gelatin powder
1 tablespoon cold water
1 coffee cup heavy cream
1 egg white, beaten until stiff
1 coffee cup water
1 coffee cup honey
3 tablespoons plain non-fat yogurt
100 ml orange juice
1 coffee spoon liquid sweetener
1 coffee spoon unflavored gelatin powder
1 tablespoon cold water
1 coffee cup heavy cream
1 egg white, beaten until stiff
1 coffee cup water
1 coffee cup honey
3 tablespoons plain non-fat yogurt
Where to find ingredients
You can find fresh papayas and dairy products in the produce and refrigerated sections of any local grocery store or supermarket. Gelatin powder and honey are typically found in the baking or breakfast aisles.
Method
- Blend the papaya
- orange juice
- and sweetener in a blender until smooth
- Hydrate the gelatin in a tablespoon of cold water
- let it rest for five minutes
- Heat the heavy cream
- add the hydrated gelatin
- Stir well until completely dissolved
- Incorporate this mixture into the blended papaya cream
- Gently fold in the stiffly beaten egg white
- Distribute the mixture into individual molds
- Refrigerate for about six hours to set
- Prepare the side sauce by heating the water with the honey
- Let the syrup cool completely
- Mix the non-fat yogurt into the cooled syrup
- Unmold the bavaroise
- serve with the yogurt cream drizzled around it
Notes
This recipe combines the natural sweetness of papaya with the airy texture of whipped egg whites, finished with a smooth yogurt and honey sauce.
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