1 3/4 cup of papaya juice concentrate, from a bottle (420 ml)
4 tablespoons of sugar
1/4 cup of papaya juice concentrate, from a bottle (60 ml)
4 tablespoons of cornstarch
6 egg whites
For the sauce:
6 yolks
1/4 cup of sugar
2 cups of warm milk
1 cup of fresh or canned papaya
1 3/4 cup of papaya juice concentrate, from a bottle (420 ml)
4 tablespoons of sugar
1/4 cup of papaya juice concentrate, from a bottle (60 ml)
4 tablespoons of cornstarch
6 egg whites
For the sauce:
6 yolks
1/4 cup of sugar
2 cups of warm milk
1 cup of fresh or canned papaya
In a pot, combine 1 3/4 cup of papaya juice with the sugar and stir well
In a bowl, mix 1/4 cup of papaya juice with the cornstarch and whisk thoroughly
Add the remaining papaya juice to the pot and stir well
Mix well and cook, stirring occasionally, for about 5 minutes after it has stopped boiling, until thickened
Let it cool
Separately, beat the egg whites until stiff but not dry
Add a little of the egg whites to the papaya cream and mix well
Pour over the remaining egg whites and mix carefully until no more white streaks are visible
Place in a serving dish or cup and refrigerate for 3 hours
Prepare the sauce: beat the yolks with sugar until thickened and pale yellow
Add warm milk gradually, whisking constantly
Remove from heat and let it cool, whisking occasionally, until thickened enough to cover the back of a spoon
Strain through a sieve and add the papaya to serve
Serve 12 portions.
