Brazilian recipe
Papaya Bavarian Cream with Yogurt and Honey Sauce
This papaya Bavarian cream with a yogurt and honey sauce is a light and practical dessert, prized for its perfect balance of flavors.
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Ingredients
1/2 papaya (papaia)
100 ml orange juice
1 teaspoon liquid sweetener
1 teaspoon unflavored powdered gelatin
1 tablespoon cold water
1 demitasse cup (approx. 60-80ml) heavy cream
1 egg white, beaten until stiff peaks form
1 demitasse cup (approx. 60-80ml) water
1 demitasse cup (approx. 60-80ml) honey
3 tablespoons non-fat yogurt, whisked
100 ml orange juice
1 teaspoon liquid sweetener
1 teaspoon unflavored powdered gelatin
1 tablespoon cold water
1 demitasse cup (approx. 60-80ml) heavy cream
1 egg white, beaten until stiff peaks form
1 demitasse cup (approx. 60-80ml) water
1 demitasse cup (approx. 60-80ml) honey
3 tablespoons non-fat yogurt, whisked
Where to find ingredients
You can find fresh papayas, dairy products, and gelatin in the produce and baking aisles of most supermarkets and specialty grocery stores.
Preparation method
- Blend the papaya, orange juice, and sweetener in a blender until smooth
- Hydrate the gelatin in one tablespoon of cold water and let it rest for five minutes
- Heat the heavy cream and add the hydrated gelatin
- Stir well until completely dissolved
- Incorporate this mixture into the blended papaya cream
- Gently fold the stiff egg white into the mixture
- Distribute the mixture into individual molds
- Refrigerate for about six hours until firm
- Prepare the accompaniment sauce by heating the water with the honey
- Let the syrup cool down completely
- Mix the non-fat yogurt into the cooled syrup
- Unmold the Bavarian cream and serve with the yogurt sauce poured around it
Observations
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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