Brazilian recipe
Papaya Bavaroise with Honey-Yogurt Cream (Bavaroise de Papaia)
This light and airy Brazilian-style papaya bavaroise is a refreshing dessert, beautifully balanced by a smooth, chilled honey-yogurt sauce.
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Ingredients
1/2 papaya, peeled and seeded
100 ml orange juice
1 teaspoon liquid sweetener
1 teaspoon unflavored gelatin powder
1 tablespoon cold water
1 small cup heavy cream
1 egg white, whipped until stiff peaks form
1 small cup water
1 small cup honey
3 tablespoons plain fat-free yogurt
100 ml orange juice
1 teaspoon liquid sweetener
1 teaspoon unflavored gelatin powder
1 tablespoon cold water
1 small cup heavy cream
1 egg white, whipped until stiff peaks form
1 small cup water
1 small cup honey
3 tablespoons plain fat-free yogurt
Where to find ingredients
Papayas are widely available in local Fijian markets or fresh produce sections of major grocery stores. Unflavored gelatin can be found in the baking aisle. For honey, look for locally harvested Fijian bush or wildflower honey available at farmers markets. Plain fat-free yogurt is easily found in the dairy fridge at local supermarkets; if not available, a natural Greek-style yogurt is a suitable substitute, though it may be slightly thicker.
Preparation method
- Whiz the papaya, orange juice, and sweetener in a blender until you have a completely smooth purée
- Bloom the gelatin in a tablespoon of cold water and let it sit for about five minutes to soften
- Gently warm the heavy cream and stir in the bloomed gelatin
- Whisk thoroughly until the gelatin is entirely dissolved
- Fold this mixture into your prepared papaya purée until well combined
- Carefully fold in the whipped egg white, keeping the mixture as airy as possible
- Pour the mixture into individual serving molds or ramekins
- Pop them into the fridge for about six hours until set and firm
- Make the sauce by gently heating the water with the honey until combined
- Set the syrup aside and allow it to cool down completely
- Stir the fat-free yogurt into the cooled syrup until smooth
- Turn the bavaroise out onto serving plates and pour the honey-yogurt sauce around the edges before serving
Observations
This recipe pairs the natural sweetness of ripe papaya with a delicate, cloud-like texture created by whipped egg whites. It’s finished with a refined, tangy yogurt and honey drizzle that cuts through the fruitiness for a perfect, light end to any meal.
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