Brazilian recipe
Papaya Bavaroise with Yogurt and Honey Cream (Bavaroise de papaia ao creme de iogurte e mel)
This papaya bavaroise with yogurt and honey cream is a light, practical Brazilian dessert, prized for its perfect balance of flavors.
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Ingredients
1/2 papaya (papaia)
100 ml orange juice
1 tsp liquid sweetener
1 tsp unflavored powdered gelatin
1 tbsp cold water
1 espresso cup heavy cream
1 egg white, beaten to stiff peaks
1 espresso cup water
1 espresso cup honey
3 tbsp whipped non-fat yogurt
100 ml orange juice
1 tsp liquid sweetener
1 tsp unflavored powdered gelatin
1 tbsp cold water
1 espresso cup heavy cream
1 egg white, beaten to stiff peaks
1 espresso cup water
1 espresso cup honey
3 tbsp whipped non-fat yogurt
Where to find ingredients
You can find fresh papaya and seasonal produce at local island markets or grocery stores. For dairy items and pantry staples like gelatin and honey, check the shelves at any well-stocked local supermarket.
Preparation method
- Blend the papaya, orange juice, and sweetener in a blender until the mixture is completely smooth.
- Hydrate the gelatin in a tablespoon of cold water and let it rest for five minutes.
- Heat the heavy cream and stir in the hydrated gelatin.
- Mix well to ensure the gelatin is fully dissolved.
- Incorporate this cream mixture into the blended papaya base.
- Gently fold the stiff egg white into the mixture.
- Divide the preparation into individual molds.
- Refrigerate for about six hours until set.
- Prepare the accompaniment by heating the water with the honey.
- Allow the syrup to cool down completely.
- Whisk the non-fat yogurt into the cooled honey syrup.
- Unmold the bavaroise and serve with the yogurt cream poured around the base.
Observations
This recipe expertly combines the natural sweetness of papaya with the airy texture of stiffly beaten egg whites, finished with a smooth, velvety yogurt and honey sauce.
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