Brazilian recipe
Papaya Bavaroise with Yogurt and Honey Cream
This papaya bavaroise with yogurt and honey cream 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 tablespoon cold water
1 teaspoon unflavored powdered gelatin
1 espresso cup heavy cream
1 egg white, beaten until stiff peaks form
1 espresso cup water
1 espresso cup honey
3 tablespoons plain non-fat yogurt
100 ml orange juice
1 teaspoon liquid sweetener
1 tablespoon cold water
1 teaspoon unflavored powdered gelatin
1 espresso cup heavy cream
1 egg white, beaten until stiff peaks form
1 espresso cup water
1 espresso 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 standard grocery stores or local supermarkets.
Method
- Blend the papaya
- orange juice
- and sweetener in a blender until the mixture is smooth
- Hydrate the gelatin in one tablespoon of cold water
- 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 beaten egg white into the mixture
- Distribute the mousse into individual molds
- Refrigerate for about six hours to set
- Prepare the accompaniment sauce by heating the water with the honey
- Let the syrup cool completely
- Mix the non-fat yogurt into this cooled syrup
- Unmold the bavaroise and serve with the yogurt cream poured 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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