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 Brazilian dessert, valued for its balanced flavours.
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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 beaten low-fat yoghurt
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 beaten low-fat yoghurt
Where to find ingredients
Papaya, oranges, eggs, cream, honey and yoghurt can be found in supermarkets, markets and general food shops. Unflavoured gelatine and liquid sweetener are usually available in supermarkets or baking sections.
Preparation method
- Blend the papaya, orange juice and sweetener until smooth
- Hydrate the gelatine in one tablespoon cold water and leave to rest for five minutes
- Heat the cream and add the hydrated gelatine
- Stir well to dissolve completely
- Fold this mixture into the blended papaya cream
- Gently add the beaten egg white to the mixture
- Divide the mixture into individual moulds
- Refrigerate for about six hours to set
- Prepare the accompanying cream by heating the water with the honey
- Let the syrup cool completely
- Mix the low-fat yoghurt into this cold syrup
- Unmould the bavaroise and serve with the yoghurt cream around it
Observations
This recipe combines the natural sweetness of papaya with the airy texture of beaten egg white, finished with a gentle yoghurt and honey sauce.
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