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 and effortless Brazilian dessert, celebrated for its refreshing and balanced flavor profile.
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Ingredients
1/2 papaya
100 ml orange juice
1 coffee spoon liquid sweetener
1 coffee spoon unflavored powdered gelatin
1 tablespoon cold water
1 coffee cup heavy cream
1 egg white, beaten until stiff peaks form
1 coffee cup water
1 coffee cup honey
3 tablespoons plain non-fat yogurt
100 ml orange juice
1 coffee spoon liquid sweetener
1 coffee spoon unflavored powdered gelatin
1 tablespoon cold water
1 coffee cup heavy cream
1 egg white, beaten until stiff peaks form
1 coffee cup water
1 coffee cup honey
3 tablespoons plain non-fat yogurt
Where to find ingredients
You can find fresh papayas and dairy products at local fresh produce markets and supermarkets in Apia. For best results, use high-quality local honey available at artisanal stalls.
Preparation method
- Blend the papaya, orange juice, and sweetener in a blender until the mixture is smooth.
- Hydrate the gelatin in the tablespoon of cold water and let it sit for five minutes.
- Warm the heavy cream and stir in the hydrated gelatin.
- Mix thoroughly until the gelatin is completely dissolved.
- Fold this mixture into the blended papaya cream.
- Gently incorporate the stiff egg white into the mixture.
- Divide the preparation into individual molds.
- Refrigerate for approximately six hours to set.
- Prepare the accompanying sauce by heating the water with the honey.
- Allow the syrup to cool down completely.
- Stir 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 pairs the natural sweetness of papaya with the airy texture of whipped egg whites, finished with a smooth, velvety yogurt and honey sauce.
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