Brazilian recipe
Papaya Bavaroise with Yogurt and Honey Cream
A light and practical Brazilian-inspired dessert, this papaya bavaroise is celebrated for its perfect balance of flavors and airy texture.
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Ingredients
1/2 papaya
100 ml orange juice
1 teaspoon liquid sweetener
1 teaspoon unflavored powdered gelatin
1 tablespoon cold water (to hydrate gelatin)
1 coffee cup heavy cream
1 egg white, beaten into stiff peaks
1 coffee cup water (for the syrup)
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 (to hydrate gelatin)
1 coffee cup heavy cream
1 egg white, beaten into stiff peaks
1 coffee cup water (for the syrup)
1 coffee cup honey
3 tablespoons plain non-fat yogurt
Where to find ingredients
You can find fresh papayas, eggs, and dairy products like cream and yogurt in the produce and dairy aisles of any local supermarket. Unflavored gelatin and liquid sweeteners are typically located in the baking or health-food aisles.
Method
- Blend the papaya, orange juice, and liquid 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
- Add the hydrated gelatin to the warm cream
- Stir well until the gelatin is completely dissolved
- Incorporate this mixture into the blended papaya cream
- Gently fold the stiffly beaten egg white into the mixture
- Distribute the mousse into individual molds
- Refrigerate for about six hours until firm
- Prepare the accompanying sauce by heating the water with the honey
- Allow the syrup to cool completely
- Mix the non-fat yogurt into the cooled honey syrup
- Unmold the bavaroise
- Serve with the yogurt and honey cream poured around the base
Notes
This recipe pairs the natural sweetness of papaya with the light, airy texture of whipped egg whites, finished with a smooth, refreshing yogurt and honey sauce.
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