Brazilian recipe
Papaya Bavaroise with Yoghurt and Honey Cream (Bavaroise de papaia ao creme de iogurte e mel)
Papaya bavaroise with yoghurt and honey cream is a light, practical dessert with a balanced, refreshing flavour.
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Ingredients
1/2 papaya
100 ml orange juice
1 coffee spoon liquid sweetener
1 coffee spoon unflavoured powdered gelatine
1 tablespoon cold water
1 coffee cup cream
1 egg white, beaten until stiff
1 coffee cup water
1 coffee cup honey
3 tablespoons low-fat yoghurt, beaten
100 ml orange juice
1 coffee spoon liquid sweetener
1 coffee spoon unflavoured powdered gelatine
1 tablespoon cold water
1 coffee cup cream
1 egg white, beaten until stiff
1 coffee cup water
1 coffee cup honey
3 tablespoons low-fat yoghurt, beaten
Where to find ingredients
Look for the ingredients in the fresh produce section, dairy aisle, baking aisle, and natural sweeteners section of a supermarket, or at local market stalls. If needed, use plain unflavoured yoghurt as a substitute for low-fat yoghurt.
Preparation method
- Blend the papaya, orange juice and sweetener until smooth.
- Hydrate the gelatine in a tablespoon of cold water and leave it to stand for five minutes.
- Heat the cream and add the hydrated gelatine.
- Stir well until completely dissolved.
- Fold this mixture into the whipped papaya cream.
- Gently fold the beaten egg white into the mixture.
- Divide the mixture among individual moulds.
- Refrigerate for about six hours until set.
- Prepare the accompanying cream by heating the water with the honey.
- Let the syrup cool completely.
- Mix the low-fat yoghurt into the cooled syrup.
- Unmould the bavaroise and serve it with the yoghurt cream around it.
Observations
This recipe brings together the natural sweetness of papaya and the airy texture of whipped egg white, finished with a smooth yoghurt and honey sauce.
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