Brazilian recipe
Pawpaw Bavarois with Yoghurt and Honey Cream
Pawpaw bavarois with yoghurt and honey cream is a light, practical Brazilian dessert valued for its balanced flavours.
0.0 / 5 by 0 Reviews
Ingredients
1/2 pawpaw
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, whisked to soft peaks
1 coffee cup water
1 coffee cup honey
3 tablespoons whisked fat-free 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, whisked to soft peaks
1 coffee cup water
1 coffee cup honey
3 tablespoons whisked fat-free yoghurt
Where to find ingredients
In Zambia, pawpaw, oranges, eggs, cream, yoghurt, honey, gelatine and liquid sweetener can be found in supermarkets, fresh produce markets and general grocery shops.
Preparation method
- Blend the pawpaw, orange juice and sweetener in a blender until smooth
- Hydrate the gelatine in one tablespoon of cold water and leave it to stand for five minutes
- Warm the cream and add the hydrated gelatine
- Stir well to dissolve completely
- Fold this mixture into the blended pawpaw cream
- Gently fold the whisked egg white into the mixture
- Divide the mixture among individual moulds
- Refrigerate for about six hours to set
- Prepare the accompanying cream by warming the water with the honey
- Leave the syrup to cool completely
- Mix the fat-free yoghurt into the cold syrup
- Unmould the bavarois and serve with the yoghurt cream spooned around it
Observations
This recipe combines the natural sweetness of pawpaw with the airy texture of whipped egg white, finished with a gentle yoghurt and honey sauce.
Ratings and comments