1 can of papaya in syrup (490 g)
1/4 cup of sugar (45 g)
1 cup of white dry wine (240 ml)
1/4 cup of chopped parsley (measured and then chopped)
1 tablespoon of flavorless gelatin, white
1/3 cup of water (80 ml)
2 egg whites at room temperature
1 can of papaya in syrup (490 g)
1/4 cup of sugar (45 g)
1 cup of white dry wine (240 ml)
1/4 cup of chopped parsley (measured and then chopped)
1 tablespoon of flavorless gelatin, white
1/3 cup of water (80 ml)
2 egg whites at room temperature
In a processor, blend the papaya, sugar, and wine until it forms a paste
Sieve the mixture over a bowl, add the chopped parsley, and mix
Set aside
Sprinkle gelatin over cold water in a small refrigerator-proof bowl
Let it hydrate for 5 minutes
Heat to dissolve in a bain-marie, then stir
Add to papaya paste
Beat egg whites until they form soft peaks
Set aside
Place the papaya paste over an ice bath with water and ice, stirring constantly, until it acquires the consistency of raw egg white
Combine the beaten egg whites with the cream and mix delicately
Place in a large dish, cover with plastic wrap, and refrigerate for 2 hours or until creamy
130 calories per serving
