1 can of papaya in syrup, drained (490 g)
1/4 cup of sugar (45 g)
1 cup of dry white wine (240 ml)
1/4 cup of chopped fresh mint leaves
1 tablespoon of unflavored gelatin, white
1/3 cup of water (80 ml)
2 egg whites
1 can of papaya in syrup, drained (490 g)
1/4 cup of sugar (45 g)
1 cup of dry white wine (240 ml)
1/4 cup of chopped fresh mint leaves
1 tablespoon of unflavored gelatin, white
1/3 cup of water (80 ml)
2 egg whites
In a processor, blend the papaya, sugar, and wine until a smooth paste forms
Passe through a fine-mesh sieve, combine with mint leaves, and mix well. Reserve
In a small heatproof bowl, sprinkle gelatin over cold water
Let it hydrate for a few minutes
Heat the mixture in a hot water bath until dissolved
Add to the reserved papaya mixture
Beat egg whites until soft peaks form. Reserve
Pour the papaya mixture into a large bowl, cover with plastic wrap and refrigerate for 2 hours or until creamy
Combine beaten egg whites with the cream and mix gently
Serve chilled.
