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Prep Time: 69 Minutes Cook Time: 0 Minutes |
Ready In: 69 Minutes Servings: 8 |
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For World Tour II - Asia (Fiji). I think this sounds wonderful for summer desserts. Recipe source: Bon Appetit (December 1984) Ingredients:
1 1/2 lbs papayas, peeled, halved and seeded |
2/3 cup sugar |
3 tablespoons water |
6 egg yolks, room temperature |
1 1/2 cups whipping cream |
2 tablespoons port wine |
whipped cream, garnish |
chocolate curls, garnish |
Directions:
1. Dice enough papaya to measure 1/2 cup and set aside. Cut the remainder into one-inch pieces. Puree in a food processer or blender.
2. In a saucepan over low heat cook the sugar and water until sugar dissolves. Increase heat to high and boil until mixture registers 230-degrees F on a candy thermometer (thread stage) (3 minutes). Remove from heat.
3. In a large bowl beat egg yolks and then add syrup in a thin stream, beating until mixture is cooled, and triple in volume (5 minutes).
4. Fold in papaya puree.
5. In a seperate bowl with clean beaters beat cream (1 1/4 cups) to firm peaks and then fold in diced papaya.
6. Divide mixture among 8 pafait or wine glasses. Refrigerate for one hour.
7. Top with whipped cream and chocolate curls, if desired.
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