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 variety)
100 ml orange juice
1 teaspoon liquid sweetener
1 teaspoon unflavored powdered gelatin
1 tablespoon cold water
1 coffee cup heavy cream
1 egg white, beaten into stiff peaks
1 coffee cup water
1 coffee cup honey
3 tablespoons plain non-fat yogurt
100 ml orange juice
1 teaspoon liquid sweetener
1 teaspoon unflavored powdered gelatin
1 tablespoon cold water
1 coffee cup heavy cream
1 egg white, beaten into stiff peaks
1 coffee cup water
1 coffee cup honey
3 tablespoons plain non-fat yogurt
Where to find ingredients
All ingredients can be found in the produce, dairy, and baking aisles of any standard local grocery store or supermarket.
Method
- Blend the papaya, orange juice, and sweetener in a blender until the mixture is smooth
- Hydrate the gelatin in a tablespoon of cold water
- Let it rest for five minutes
- Warm the heavy cream
- Add the hydrated gelatin to the cream
- Stir well until the gelatin is completely dissolved
- Incorporate this mixture into the blended papaya cream
- Gently fold the beaten egg white into the mixture
- Pour the batter into individual molds
- Refrigerate for about six hours to set
- Prepare the sauce by heating the water with the honey
- Let the syrup cool completely
- Mix the non-fat yogurt into the cooled syrup
- Unmold the Bavarian cream
- Serve with the yogurt sauce 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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